Tuesday, 2 August 2011

Raspberry and hazelnut Eton mess ...

... better than the politics of Wales on a dull day.
Eton mess
Hazelnut-flavoured liqueur adds an extra zing. Don’t forget to save a raspberry or two for decoration
Cooking time: 10 min ............... Serves 4
4 tbsp chopped hazelnuts
115g raspberries
4 tbsp hazelnut-flavoured liqueur, such as Frangelico (optional)
250ml double cream
¼ tsp vanilla extract
2 ready-made meringue nests, or 4 meringues, broken into small pieces
1 Put the hazelnuts in a dry frying pan and cook over a medium heat, stirring frequently, for 2-3 minutes until lightly browned. Immediately transfer to a plate and set aside to cool slightly.
2 Reserve 4 of the raspberries for decoration and put the rest in a bowl. Add the liqueur, if using, and crush lightly with a fork.
3 Put the cream and vanilla extract in a large bowl and whip, using an electric mixer, until soft peaks form. Fold the raspberry mixture and meringues into the cream, then spoon the mixture into four glasses or bowls.
4 Scatter the toasted hazelnuts over the top, decorate with the reserved raspberries and serve.
Recipe taken from Yummy — Desserts You Can Make In 5 to 30 Minutes, by Caroline Brewester (Duncan Baird Publishers, £16.99). To buy it for £13.59, inc free p&p, call 0845 2712134 or visit thetimes.co.uk/bookshop

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