For me Eton Mess is definitely a favourite summer dessert; it’s creamy, sweet, cooling and fresh all at the same time. It consists of meringue, berries and cream - that’s all it needs.
My first introduction to this one came when living in Britain during -97 and I was totally smitten at once. I was having some afternoon tea with dreamy fresh scones, some regular cake and then came the Eton Mess; you people who have had fresh warm English scones with jam and clotted cream probably know that almost nothing beats it, but I have to say that the Eton Mess was in fact a little bit better and that is saying a lot!
I’ve never had a proper afternoon tea moment with gluten-free baked goods, but I do hear that they exist; I just have no idea if the cakes and scones match their wheat filled cousins. I do believe that they do not, but with something like Eton Mess, you are not losing anything even if celiac, since it is naturally gluten-free, just as long as the meringue is gluten-free too.
I could go into endless blabbing about how much I love British foods, the UK in general (especially Scotland) and afternoon tea etc. but I think not, I am anyway going there in just a few days and I thought that I might write something of a travel post after it. I don’t think I’ve done any posts of my travels, so maybe it’s time for one.
Eton Mess Recipe
serves 2 as a larger portion and 4 as a very small portion
-1 cup/2,5 dl cream
-4 small meringue nests
-fresh berries (usually strawberries are included, but I think any kind of berries goes, I used wild blueberries and strawberries here)
Whip the cream, crush the meringue nests in and fold very gently. Then fold the washed and diced berries in gently.
I sometimes add a bit of vanilla extract too, but never sugar since it’s so sweet with the meringue, but do add some tablespoons of sugar if you have a big sweet tooth.
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