Guess what? I'm leaving to Finland
today! I'm so happy about the start of my summer holiday and I will
post something from there for sure. I don't have many plans for the
trip, only to eat well and relax. So here's a post to get into the
holiday mood.
I too rarely make desserts. I just love
savoury food so much that I mostly even forget about sweet dishes.
However my partner has a bit of a sweet tooth and always appreciates
little cakes or desserts. So now I made this raspberry Eton Mess from
the lovely new season raspberries. It was very yummy I must say and
doesn't require much preparation. I served the raspberries in two
consistencies, as fresh and whole and as a cooked sauce.
Ingredients
300 ml double cream
2 tbsp sugar
400 g raspberries
6 small meringue nests
Method
Add one tablespoon of sugar to the
double cream and whip it into whipped cream.
Take about a third of the raspberries
and combine them with one tablespoon of sugar in a small saucepan.
Gently cook the mix until the raspberries have become more liquid.
Pour the sauce through a sieve in order to remove the raspberry seeds
and let it cool.
Break the meringue nests into pieces. I
used a half of a nest per glass.
Layer the components into serving
glasses and enjoy!
Your VegHog
Very summery, and when its warm you want a easy recipe. Have a good time in Finland.
ReplyDeleteThank you! I'm already having lots of fun.
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