Eton Mess

About This Recipe

Instructions

1. 1

   Purée half the strawberries in a blender.

2. 2

   Chop the remaining strawberries, reserving four for decoration.

3. 3

   Whip the double cream until stiff peaks form, then fold in the strawberry purée and crushed meringue.

4. 4

   Fold in the chopped strawberries and ginger cordial, if using.

5. 5

   Spoon equal amounts of the mixture into four cold wine glasses.

6. 6

   Serve garnished with the remaining strawberries and a sprig of mint.

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