BLACKBERRY ETON MESS
A traditional dish normally made with strawberries , but this one is worth trying
2 Tbsp castor sugar, plus extra to coat
4 Tbsp crème de cassis or kirsh
2 Tbsp icing sugar
2 meringue nests (homemade)
Put half the fruit in a non-stick pan with the sugar and crème de cassis or kirsh. Cook over a high heat for 1½-2 minutes until the berries soften and begin to bleed. Crush lightly with a fork and push the fruit through a sieve into a large bowl. Leave to cool completely.
Whip the cream together with the icing sugar in another bowl until it forms soft peaks. Crush the meringue nests and fold them through the cream with the remaining berries. Fold or ripple through the berry coulis.
Spoon the mixture into a glass or mould on individual serving plates.
Strawberries and cream in the members lounge at Wimbledon