The day after the Great Blackout of 2011 in San Diego, I felt the need to whip something up in my ELECTRIC stand mixer. You know, you can’t do much better than fresh whipped cream! While Ina uses whipped cream as a topping on many of her desserts, this dessert uses whipped cream as one of the main components. It actually ends up feeling like a “light” dessert because of the airy whipped cream, puffy meringues and fresh berries; however, this dessert is probably not light on the calories. Then again, what worthwhile dessert is light on the calories? Hmmmm?… Exactly.
The name sounds funny, “Eton Mess”, because it’s British. You know those Brits with their off-the-wall names for things. Every time I hear Nigella call baking soda “bicarb powder”, it throws me for a loop. Nigella Lawson is another love of mine, but I will save that for my second blog. And then there is their calling all desserts “pudding”. That really makes things confusing. “What’s for pudding, puddin’?” response: “Oh, ya know, just some pudding!” That conversation would be like the chicken or the egg conundrum…
Now, this recipe serves six people and I was just planning a dessert for little ole me. Soooo, I cut the recipe in half and saved the leftovers. Being that I am writing this post after having eaten the second helping of this dessert the next night, I can attest that the leftovers hold up, even the whipped cream. I just put the raspberry mixture and the whipped cream in separate airtight containers in the fridge and it turned out to be as good as it was last night!
I served the eton mess in one of the Waterford Crystal champagne glasses we used to do our first toast as husband and wife at our wedding reception. Along with the whole eating a delicious dessert alone on a Friday night, that made me miss my man even more, but not for very much longer…
Eton Mess (courtesy of Ina Garten, Barefoot Contessa: How Easy is That?)
- 4 (6-ounce) packages fresh raspberries, divided
- 1 cup plus 3 tablespoons granulated sugar
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon framboise liqueur
- 1 1/2 cups cold heavy cream
- 1 teaspoon pure vanilla extract
- 3 (3-inch) bakery meringue shells, broken in piece
Pour 2 packages of the raspberries, 1 cup of the sugar, and the lemon juice into a 10-inch saute pan. Crush the berries lightly with a fork and bring the mixture to a full boil over medium-high heat. Lower the heat and simmer for 10 minutes, stirring occasionally, until the mixture is syrupy. Fold the remaining 2 packages of raspberries and the framboise into the hot mixture and refrigerate until very cold.
In the bowl of an electric mixer fitted with the whisk attachment, beat the cream, the remaining 3 tablespoons of sugar, and the vanilla together on medium-high speed until it forms firm peaks.
In decorative glasses, layer a spoonful of the whipped cream, a spoonful of the raspberry mixture, and then a few meringue pieces. Repeat once or twice, depending on the size of the glasses, until the glasses are full, ending with berries and a dollop of cream. Serve immediately or chill for an hour, until ready to serve.