simon woodhouse
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Peach and Raspberry Eton mess

Ingredients (serves 4)
2 x peaches
2 punnets of fresh raspberries
150g caster sugar
500ml pot of double cream
50g caster sugar
1 pack of meringue nests

1. You can make the coulis and whip the cream in advance but don’t bring the Eton Mess together until the moment of serving so the meringue stays deliciously crunchy.

2. Cut the peaches in halves, remove the stones and place in a liquidiser. Add one punnet of raspberries and the caster sugar. Blitz to a smooth puree then pass through a sieve to remove the raspberry seeds.

3. Whip the cream and caster sugar together until stiff in a large mixing bowl.

4. Crush the meringue nests very roughly by hand into the same bowl and add half of the second punnet of raspberries. Pour over half the puree and then fold very gently, the puree should stay in streaks through the cream (like a raspberry ripple ice cream) and the meringue should stay in large lumps.

5. Dress the plates with the remainder of the coulis, make a mound of Eton Mess and finish with the last of the raspberries, tips of mint and garnishes of peach slices if you want to impress the dinner table.

Peach and Raspberry Eton mess