Eton mess jars recipe
Celebrate the summer with our clever twist on a traditional pud. We love these individual Eton mess jars, which are perfect for serving at a picnic or party.
See method- Serves 6
- 20 mins to prepare
- 353 calories / serving
Ingredients
- 250g strawberries, hulled and halved or quartered
- 125g (4oz) raspberries
- 150g blueberries
- 2 tbsp caster sugar
- 300ml double cream
- 2-3 tbsp lemon curd, to taste
- 8 meringue nests, lightly crushed
- 6-8 fresh mint leaves, to garnish
Each serving contains
- Energy
- 1465kJ 353.0kcal
- Fat
- 27g
- Saturates
- 17g
- Salt
- 0.1g
- Sugars
- 25g
of the Reference intake
Carbohydrate 26.1gProtein 2.2gFibre 2.2g
Method
- In a bowl, combine the strawberries, raspberries and blueberries. Scatter over the caster sugar and set aside for 10 minutes to macerate.
- Meanwhile, in a separate bowl, whip the cream to soft peaks, then fold in the lemon curd. Fold in most of the berries and all of the meringue (if eating within 2-3 hours), then spoon into individual lidded jars or a large, lidded container to transport to your picnic. Scatter with the remaining berries. Just before serving, garnish with the mint leaves.
- Tip: If you won't be eating the puds within 2-3 hours, to avoid the meringue pieces dissolving into the whipped cream mixture, transport them to your picnic in a separate container and assemble just before serving.
- See more Picnic recipes
