zoom Winter Eton mess pots

    Save to your scrapbook

    Winter Eton mess pots

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Winter Eton mess pots

    • Preparation time: 15 minutes + cooling
    • Cooking time: 15 minutes

    Serves: 4

    Ingredients

    450g pack frozen forest fruit mix
    6 cloves
    1 orange, pared zest
    4 tbsp caster sugar
    450g Yeo Valley Organic 5% Fat Super Thick Natural Creamy Yogurt
    1⁄2 tsp ground cinnamon
    1⁄2 tsp vanilla bean paste
    4 Cooks’ Ingredients Meringue Nests, crushed

    Method

    1.Put the frozen fruit, cloves, pared orange zest and sugar in a large saucepan. Set over a medium-high heat and cook, shaking the pan from time to time, for 8-12 minutes or until the fruit is defrosted and any juices have bubbled and thickened into a syrupy sauce; set aside to cool completely.

    2. When ready to serve, mix the yogurt, cinnamon and vanilla in a mixing bowl. Stir through almost all of the meringue.

    3. Remove the cloves and orange zest from the fruit. Spoon the yogurt mixture and fruit into small glasses or bowls, lightly rippling them together. Sprinkle with the reserved meringue and serve immediately.

    Your recipe note

    Edit your recipe note

    Cook’s tip

    If making in advance, prepare the fruit and the yogurt (without the meringue) and chill in separate bowls.

    Just before serving, crush the meringues into the yogurt, then assemble in glasses.

    Comments

    Average user rating

    4 stars

    Glossary