Angel Delight
Eton Mess
Serves 10
Gluten Free
Vegetarian
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Ingredients
For the Mousse
230g Angel Delight Strawberry Flavour Whip
325ml water
325ml double cream
For the base
10 meringue nests
For the toppings
150g strawberries, cut into quarters
100g raspberries, cut in half
100g blueberries, cut in half
25g of crushed freeze-dried strawberries or raspberries
100g meringue, crushed
20ml raspberry sauce
10 Sprigs of mint
Allergens
Please check the ingredients declaration on the products you use making this recipe.
Eggs
Milk
Method
Step one
To make the Angel Delight, pour the water and double cream into a large mixing bowl fitted with a whisk.
Step two
Add the Angel Delight Strawberry Flavour Whip and whisk for 30 seconds on slow speed.
Step three
Scrape down, increase the speed to high, and whisk for 5 minutes (be careful not to over-whisk.) Place in a piping bag.
Step four
Pipe a little of the whipped Angel Delight into the centre of a plate and place the meringue nest on top to secure.
Step five
Fill the meringue nest with the whipped Angel Delight.
Step six
Top with crushed meringue, the berries (fresh and freeze-dried), raspberry sauce and sprigs of mint.