Eton Mess Baskets
Source of Recipe
Edwards and Godding
List of Ingredients
6 large egg whites
a pinch of salt
12oz (350g) caster sugar
1 teaspoon vanilla extract
10floz (300ml) double cream
half a jar of good quality orange curd
10oz (280g) English Strawberries, sliced
3 tablespoons red currant jelly
1 teaspoon balsamic vinegar
mint leaves
drinking chocolateRecipe
People are often put off meringues because they think they are too difficult; follow these simple rules and you will produce meringues the envy of experts.
Line a cold plain shelf with baking parchment or Bake-O-Glide.
In a scrupulously clean metal or glass bowl whisk the egg whites with a pinch of salt to stiff peaks.
Once they have increased in bulk, gradually whisk in the sugar by teaspoonful degrees, together with the vanilla extract, whisking further until very stiff and glossy.
Adding sugar too quickly and too soon is the principal reason for failure with meringues.
Pipe six 4" circular shapes.
Place in the simmering oven on the lowest set of runners for 1 - 2 1/2 hours.
Remove from the oven and carefully invert each nest and replace of the parchment before placing the shelf on a cloth on the simmering plate lid for a couple of hours.
These may be made ahead and kept in an airtight tin if needed.
Whisk the cream until it just holds it's shape and swirl in the orange curd.
Give each nest a generous pile of orange cream and top with the sliced strawberries.
Melt the jelly with the vinegar on the simmering plate and lightly glaze the fruit.
Garnish with mint leaves and a light dusting of drinking chocolate around each plate.
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