Jimmy’s Eton Mess

This classic is so easy to make – it’s all in the meringues. This is perfect for summer when English strawberries are at their best. At weddings, we present it as our ‘Very Eton Messy’ and build huge towers of meringues, coulis, fruit, cream and jellies. The addition of basil may seem strange, but the combination of the aromatic basil and sweet berries works perfectly. This recipe serves 6 You will need:

For the Meringue
4 egg whites
300g of caster sugar

For the Jelly
500ml of elderflower cordial
8 gelatine leaves
2 basil leaves, finely chopped

For the Coulis
200g of frozen raspberries
75g of icing sugar

For the Strawberry Cream
100g of frozen strawberries
50g of icing sugar
200ml of double cream, whipped
Fresh strawberries, to decorate

Image @clarewinfield

Method

Step 1
There are three rules to making good meringues: use a scrupulously clean bowl, preferably metal; use room temp egg whites and good eggs. Preheat the oven to 110°C/Gas Mark 1. Line a large baking tray with baking parchment.

Step 2
Whisk the egg whites to stiff peaks then add the sugar slowly, continuing to whisk. This will keep them nice and stiff so they hold their shape. Spread into two layers onto the prepared baking tray – no fuss!

Step 3
Cook in the oven for 1 ½ hours, then turn off the oven and leave them inside for as long as possible without opening the door, so they can dry out and become crunchy.

Step 4
Make the jelly, heat the elderflower cordial in a small pan with 500ml of water. Meanwhile, soak the gelatine leaves in cold water. When the elderflower liquid comes to the boil, take off the heat and stir in the drained gelatine. Pour into a plastic container and transfer to the fridge to set. Once the mixture has begun to set, stir in the basil.

Step 5
For the coulis, heat the raspberries in a pan with 100ml of water and icing sugar - allow to simmer for 15 minutes then purée. Pass the mixture through a sieve to remove the seeds then chill. Done.

Step 6
For the strawberry cream, make a strawberry coulis, as above. Lightly fold the coulis with the whipped cream to give a marbled effect.

Step 7
Plate up - cut the jelly into cubes and get creative. The plate’s your canvas! Assemble with one meringue at the bottom topped with a huge dollop of strawberry cream, followed by another meringue, more cream and coulis drizzled over. Finely chop the elderflower jelly and spread chunks around the outside. Et voila - enjoy!!🍦 🍓