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Blueberry Eton mess
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50g caster sugar
200g No.1 Madagascan Vanilla Custard
150ml double cream
8 Cooks’ Ingredients Meringue Nests
1. Put the blueberries, sugar and 2-3 tbsp water into a pan and bring to the boil over a high heat. Simmer for 2 minutes, then leave to cool completely.
2. Pour the custard and double cream into a bowl. Whisk until thick and holding its shape. Crumble in the meringues, breaking them up roughly, then fold them in.
3. Pour in the cooled juice from the blueberries (it doesn’t matter if a few berries fall in) then fold together.
4. Spoon into a large serving bowl, or a few smaller ones, then spoon over the cooked blueberries. Serve immediately.
Typical values per serving:
This recipe was first published in August 2020.
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