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3 sheets of gelatin
600 ml double cream
150g caster sugar
500g strawberries
2 tablespoons icing sugar
1 teaspoon lemon juice
store bought meringue
Another delicious spring dessert from Sainsbury are the Eton Mess Strawberry Jellies. Although it is still a bit early for strawberries, they are here, from the greenhouse. The recipe was originally conceived for the birthday of the British Queen Elizabeth, but it also tastes great without a birthday!
How to make Eton Mess Strawberry Jellies
Soak 2 and 1 gelatine leaves in bowls with cold water.
Fill the moulds with cold water.
Stir cream and sugar until combined.
First make the strawberry puree
Wash and drain the strawberries, then place them in the food processor
Add the icing sugar.
Whizz the strawberries.
Whizz until it is a smooth puree.
Press the puree through a sieve.
Pour half the puree in a pan, half in a jug.
Place the jug strawberry puree in the fridge.
Bring the puree in the pan to a simmer.
Squeeze out 1 gelatine leaf
Remove the pan from the heat.
Stir the gelatine leaf into the puree.
Stir until it is dissolved.
Pour the puree into the moulds.
Bring the cream mixture to a simmering point while stirring, squeeze out the last 2 gelatine leaves
Remove the pan with the cream mixture from the fire.
Dissolve the gelatine in the hot mixture by stirring.
Pour the cream mixture into the moulds, on the puree.
Gently pull a skewker through the pudding, to marble it.
Allow the puddings to cool to room temperature
Then chill the puddings overnight, to set completely.
Tap the puddings from the moulds and crumble the meringue.
Serve the Eton Mess Jellies with the chilled strawberry puree and the crumbled meringue