Elderflower and Strawberry Eton Mess
Indulge in this delightful Elderflower and Strawberry Eton Mess! Made with Belvoir Farm Elderflower Cordial, this classic British dessert gets a sweet, delicate floral twist. With fresh strawberries, crunchy meringue, and rich cream, it’s the perfect treat for summer. Easy to make and utterly delicious, it’s sure to be a favourite.
Ingredients
Marinated Strawberries
| 200g | Strawberries, hulled |
| 6 | Mint leaves |
| 2tbsp | Belvoir Farm Elderflower Cordial |
| To taste | Lemon juice |
Strawberry & Elderflower Sauce
| 150g | Strawberries, hulled |
| 2tbsp | Belvoir Farm Elderflower Cordial |
| To taste | Lemon juice |
Eton Mess
| 300g | Double cream |
| 4 | Meringue nests |
| To garnish | Small mint leaves |
Method
To make
- Begin by marinating the strawberries. Quarter the strawberries (or slice into 6 or 8 if they are large) and place in a bowl with the elderflower cordial, chopped mint leaves and a squeeze of fresh lemon juice. Mix and leave to marinate for 30 minutes.
- In the meantime, make the sauce by blending 150g strawberries with the elderflower cordial and a squeeze of lemon juice until smooth. Taste to check the balance – the acidic lemon juice should balance out the sweet cordial.
- Whip the double cream to soft peaks and store in the fridge until needed.
- Once the strawberries have marinated enough, drain the liquid into the strawberry sauce.
- Crush 3 meringue nests into the soft cream, leaving quite a few large pieces for texture. Add in 3 quarters of the marinated strawberries, then stir in the sauce, stirring only once or twice, to get a nice ripple effect.
- Divide between 4 glasses and top with the remaining strawberries and a further drizzle of sauce. Crumble over the remaining meringue and finish with mint leaves.
Don’t forget to tag us in your bakes!