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Eton mess most British dessert ever?

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Rating: 4.5; Vote: 2

Eton mess most British dessert ever? Traditional recipe, serves four 2 egg whites 1 lb (454g) fresh strawberries 1 pint (473mL) cream 1/2 cup (50g) granulated sugar, plus a little more for the cream and berries starch vanilla cream of tartar (can replace with few drops of lemon juice) salt The night before, beat the egg whites with a pinch of cream of tartar to stiff peaks, then gradually beat in the sugar until you have a stiff, fluffy meringue. Mix in a tiny pinch of salt and a splash of vanilla. Line a baking sheet with parchment and deposit the meringue in dollops. Bake at 225 F/110 C for about an hour, until the meringues don't look wet on the surface anymore (they should still look shiny. Turn the heat off and let the meringues sit in the oven overnight to dry. Also ideally the night before, quarter the strawberries and put 2/3 of them in a small pot, along with a big spoon or two of sugar and a small spoon of starch. Heat until the strawberries soften and release enough liquid to dissolve the sugar and gelatinize the starch. If the pan seems too dry and is threatening to burn, splash in some water (or booze. When the berries are just soft enough to crush, mash them with a potato masher or puree them smooth. Allow to cool fully, and reserve the uncooked berries. The next day, stir in the raw berries with the chilled cooked berries. Crush the meringues into chunks. Whip the cream, then mix in a splash of vanilla and a little sugar to taste. Assemble the mess right before you eat, or the meringue will dissolve. I like about two parts whipped cream to one part strawberries and one part meringue by volume, but you do you. You can either stir all the components together or layer them into a glass, like a parfait. I like to use meringue for the top layer so those pieces stay dry and crunchy. Chocolate & banna recipe, serves 4-6 2 eggs 2-3 bananas 1 pint (473mL) cream 1/2 cup (50g) granulated sugar, plus a little more for the cream 1 cup (237mL) milk butter cocoa powder starch flour vanilla cream of tartar (can replace with few drops of lemon juice) salt The night before, separate the eggs and beat the egg whites with a pinch of cream of tartar to stiff peaks, then gradually beat in the sugar until you have a stiff, fluffy meringue. Mix in a tiny pinch of salt, a splash of vanilla, and spoon or two of cocoa powder. Line a baking sheet with parchment and deposit the meringue in dollops. Bake at 225 F/110 C for about an hour, until the meringues don't look wet on the surface anymore (they should still look shiny. Turn the heat off and let the meringues sit in the oven overnight to dry. Also ideally the night before, put the egg yolks in a small pot with about a tablespoon of starch, a teaspoon of flour, a tiny pinch of salt, a splash of vanilla and just enough of the milk to help you whisk this unto a smooth paste. Whisk in the rest of the milk and bring to a boil, whisking constantly until it is thick and bubbling. Whisk in a couple tablespoons of butter then chill completely. That's pastry cream. The next day, whip the cream, then mix in a splash of vanilla and a little sugar to taste. Mix the whipped cream with a roughly equal quantity of the pastry cream by volume. Crumble the meringues into chunks and slice the bananas. Assemble the mess right before you eat, or the meringue will dissolve. For this version I like about three parts creme diplomat (the cream mixture) to one part banana slices and one part meringue by volume, but you do you. You can either stir all the components together or layer them into a glass, like a parfait. I like to use meringue for the top layer so those pieces stay dry and crunchy.
Date: 2022-07-15

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Comments and reviews: 10

ladyofthemasque
I read that one of the other reasons to bring a custard up to a boil is that while the yolk proteins & fats coagulate and cook at a lower temperature, you need a minute at the boil for the starches to bind with the egg to prevent weeping, aka the release of watery liquids later on. I've tested the two myself, and it does seem to make a difference if you need to prepare it ahead of time, then serve it a day or two later, due to timing issues, etc.
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Kevin
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Greg
For the yanks I was able to find super-fine sugar at Harris Teeter in North Carolina. Super fine is probably more similar to caster sugar(if not the same.
It is quite a bit more expensive though. I used it in mixed drinks, not desserts. I'll probably stick to granulated. Maybe put it in a blender first? i've heard that works.
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David
Store-bought powdered sugar is mixed with anti-caking agents which prevent the sugar from absorbing water and clumping together, its possible that it reacts badly with the foam. You can make your own english stye caster sugar just by putting regular granulated sugar in a spice grinder or food processor.
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Stuart
The most British dessert ever is Spotted Dick. I dare you to make it and offer it to Tennessee shoppers to see their reaction. How many of the would put your Spotted Dick in their mouths? Of course, it has to be served with custard. Proper custard. Made from proper packets of real custard powder.
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Pedro
My dad used/uses to make this dessert a lot of times! And I'm Brazilian!
He said that he saw and ate this recipe at a restaurant and started to copying it. We call this dessert Moranguinho com Suspiro, literally, Little Strawberries with Sigh (Sigh being the name for the Meringue Cookies.
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Jotaro's_
We would always make this when we had guests over, but instead of making individual little ones in glasses we would just make one huge layered mess in a giant jug, with different kinds of berries- mainly raspberries, and just dose it out with a giant spoon.
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JJ_
I've always thought the word calyx is a word word and unfortunately calyxes is the plural form and I agree it feels weird to say.
noun: calyx; plural noun: calyces; plural noun: calyxes; noun: calix; plural noun: calixes; plural noun: calices
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tigereyemusic
I think superfine sugar is the US equivalent for caster sugar. Or you could throw some granulated into a blender for a few seconds. I think it s the extra cornstarch in powdered sugar/icing sugar that makes the meringues come out weird
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Lordyhgm
Personally find the faff with star shaped piping bag can be worthwhile sometimes. Like with pasta, it gives more surface area for sauces to adhere to and also gets crunchier, otherwise I encourage everyone to try this, it s a simple delight
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