Frozen Blueberry Eton Mess
Easy
Folding blueberries & lemon curd into lightly crushed meringues and whipped cream and freezing. Simple and delicious. This recipe is created using ingredients from Marks & Spencer’s Summer Of Flavour Range.
PREP IN
40 MIN
SERVE
8
Frozen Blueberry Eton Mess
Easy
Introduction
Folding blueberries & lemon curd into lightly crushed meringues and whipped cream and freezing. Simple and delicious. This recipe is created using ingredients from Marks & Spencer’s Summer Of Flavour Range.
Ingredients
- 8 meringue nests (Cook with M&S)
- 300ml double or whipping cream
- 325g jar Sicilian lemon curd
- 180g blueberries
Method
- 1. Lightly crush the meringues and set aside.
- 2. In a bowl, whip the cream to soft peaks. Fold in the lemon curd and the blueberries.
- 3. Now fold in the crushed meringues. Spoon into a 900g/2lb loaf tin lined and over-hanging with cling film. Open-freeze until firm then fold the overhang of cling film over, wrap again and freeze until ready to serve.
- 4. Alternatively spoon into 8 ramekin dishes, cover tightly with cling film and freeze.
- 5. Transfer the frozen loaf to the fridge 30 minutes before slicing. Ramekins are best left to stand at room temperature 10 minutes or so before spooning into.
