Red Fruit Eton Mess
This classic British-inspired dessert is a cool, fruity treat to surprise on those hot Summer Days! Enjoy in chilled glasses for the ultimate summer fruit dessert.
Servings: 6 Servings
Ingredients
Red Fruit Compote
- 2 pints Raspberries
- 1 pint Red Currants or other tart berry
- 0.75 cup Sugar
- 1 whole Lemon zested and juiced
- 1 tablespoon Crème de Cassis optional
Whipped Cream
- 1.75 cups Heavy Cream full fat and well-chilled
- 2 tablespoons Sugar
- 0.75 teaspoon Vanilla Extract
Meringue
- 4 packaged Meringue Shells medium size
Instructions
Red Fruit Puree
- In medium saucepan, add half the raspberries and currants with the sugar and lemon zest. Set the remaining fruit aside.
- Over medium low heat, simmer the fruit and sugar, stirring and crushing it until it comes to a boil.
- Reduce over medium heat until syrupy, watching it closely.
- Fold in the remaining raw fruit, lemon zest, and crème de cassis if desired. Cover and chill until very cold.
Red Fruit Eton Mess
- Whisk heavy cream with sugar and vanilla extract until firm peaks form.
- Crush meringue shells into bite-size pieces, and layer in a glass with spoonfulls of the whipped cream and red fruit compote alternating in several layers to fill the glass.
- Cover and chill for up to 3 hours before serving.