Farm to Foodhall recipe
Mark Moriarty's Eton mess with Irish strawberries and basil
Try Mark Moriarty's Eton mess with Irish strawberries and basil. It tastes great the whole year round.
Ingredients:
- 1 pack M&S meringue nests
- 5 egg yolks
- 2 vanilla pods
- 80g icing sugar
- 700ml cream
- 1 punnet Irish strawberries
- 1 pack of Cook With M&S basil
Method
- Pour 500ml of the cream in a pot and bring to the boil.
- While boiling, place the egg yolks, vanilla seeds and sugar in a bowl and mix. Add the warm cream to the mixture and then return to the pot, cooking over a medium heat. Stir constantly until the cream thickens. Remove from the heat and chill in the fridge for an hour
- Take half of the strawberries and blend with a mixer until a puree is formed. Quarter the remaining strawberries to add to the dish at the end.
- When the custard is cold, lightly whip the remaining 200ml of cream and fold through the custard. Whisk again until thick and firm.
- Assemble the dessert in cocktail glasses, add layers of vanilla cream, puree, crushed M&S meringue and strawberries until the glass is full. Finish with more crushed meringue and some small basil leaves.
