RECIPE: EASTER MESS
Who isn’t inspired by Easter? When yellow daffodil stars pop out from between green grass; grey dark clouds make way for blue skies; shop windows brimming with chocolate eggs and cute ornamental bunnies.
Here follows a colourful, sweet taster of the long anticipated summer that awaits us around the corner.
This recipe was inspired by Easter and an traditional English dessert. Eton Mess originated at Eton College in the 1930’s. Originally it consisted of bananas (or strawberries), ice cream and/or cream, and meringue was added to the recipe much later in the 1970’s.
The beauty of this Easter Eton Mess recppe is that you could use seasonal fruit, make a naughty, sweet version or opt for a healthy combination. It’s dead easy and you could whip it up in a few minutes with ingredients you have available.
Easter Mess consists of three layers that are mixed together before serving the dish or while eating it. Use transparent glasses to display the pretty layers. For the diligent, the meringue, ice cream & berry sauce could be home made. We opted for purchased items:
For the creamy base…
Good quality vanilla ice cream, scooped into balls
Double cream, whipped with a tiny amount of vanilla bean paste
Vanilla flavoured frozen yoghurt, scooped into balls
For the crunchy sweet bits:
Meringue, broken into pieces
Mini chocolate Easter eggs or Lindt chocolate balls or chocolate flake or honeycomb pieces
For the fruity kisses:
Any fruit or berry sauce or coulis or good quality honey or even chocolate sauce
Fresh fruit cut into pieces ( banana, strawberries, raspberries, blueberries)
If possible place the glasses in a freezer to cool down for 15 – 30 minutes. Each filled glass would contribute to one portion of dessert.
Start layering with whatever combinations you have available or fancy. Remember the three layers and choose and ingredient or ingredients from each layer. I used Easter chocolate eggs, Lindt chocolate balls, scoops of vanilla ice cream and elderflower and berry coulis to layer the glasses.
To add a bit of crunch, meringue did the trick. I wouldn’t leave meringue out of the recipe as it really adds a lovely texture to the dessert.
To garnish these beauties, drizzle with your berry coulis or top with fresh fruit and add sprinkles or a sieve some icing sugar over.
For a healthy option:
Combine frozen yoghurt or Greek yoghurt, fresh fruit, meringue and mashed raspberries.
Both recipes are vegetarian and could be gluten free; double check you buy gluten free ice cream, meringue and chocolate.
Fiona Kelly Photography