zondag 25 april 2010
Friday i told you about my love for strawberry's. Me and my boyfriend ate al strawberries in just one day! We really couldn't help ourselves. So on saturday morning i went back to my farmer to get another batch of fresh strawberries. From my friend i heared about Eton Mess and it was easy to make. Just cream, merinque and fresh strawberries, and then mess it up....
I did bake the merinque myself, i added vanilla extract to them. It was the first time i made merinque, and they came out quite well. Half of the mixture i just spooned on the baking sheet and the other half i piped down. The spooned merinque where still to soft on the inside, but the other ones where perfect.
Eton mess (also called Eaton mess) is a dessert of English origin consisting of a mixture of strawberries, pieces of meringue and cream, which is traditionally served at Eton College's annual cricket game against the students of Winchester College.The dish has been known by this name since the 19th century. According to Recipes from the Dairy (1995) by Robin Weir, who spoke to Eton College's librarian, Eton mess was served in the 1930s in the school's "sock shop" (tuck shop), and was originally made with either strawberries or bananas mixed with ice-cream or cream. Meringue was a later addition, and may have been an innovation by Michael Smith, the author of Fine English Cookery (1973). An Eton mess can be made with many other types of summer fruit, but strawberries are regarded as more traditional.(source wikipedia)
300 ml Whipping Cream
2 tbsp Sugar
4 Meringue, broken into pieces
225 g Strawberries, hulled and quartered
First wash an hull the strawberries, quarter them. Put them in a bowl and add 1 tablespoon of sugar. Let it rest for 10 minutes.
Crumble the merinques. Ad the tablespoon of sugar to the whipping cream, and whip it until you get soft peaks.
Then fill four glasses with the three ingredients. Layer by layer or just mix them all together in a bowl.
(adapted from allrecipes.com)
2 egg whites
1/2 cup superfine sugar
1 teaspoon vanilla extract
Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
In large bowl, beat egg whites until stiff, but not dry. Gradually beat in sugar until a little of the mixture between your thumb and forefinger feels smooth, not gritty. Stir in vanilla. Pipe or spoon small portions onto baking tray and bake 35 minutes, or until dry but not brown. Turn off oven and leave meringues to cool inside.