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Volume III
February 15, 2013


Weekly Home / Cook'n & Eat'n

A Dessert Worth
Crossing the Channel For, By Jove!

By Alice Osborne

Are you loving "Downton Abbey?" I'm so enthralled with it that I could be the poster child for this series. The whole concept has led me to searching for British recipes, food favorites, and traditions. And I've found a "capital idea!"

Here's the background: It's an indulgent dessert that is considered an exceptional English summer classic (but you know us Americans - we'll take our sweets any old time of year). More specifically, it originates from Eton College (which was attended by Princes William and Harry).

It dates back to the 19th century when it was served at the annual June 4th prize-giving day, which according to the school's historical anecdotes, was actually always held on the last Wednesday in May (huh?).

The recipe? It's called Eton Mess (don't ask me). It's built around baked circles of meringue. This version is more contemporary than the original recipe and is a great favorite of Prince William.



First let's look at a few professional tips regarding this special dessert:

The meringues can be made up to a week in advance. Simply store them in an airtight container.

The raspberry puree sauce can be bought or made by blending 1/2 cup raspberries with 2 tablespoons powdered sugar, and adding a few drop of lemon juice. Rub this mixture through a sieve to remove all the tiny seeds before using.

Do not assemble the dish more than a couple hours before you are going to serve it, as the meringues lose their crispness.

For a more elaborate dinner party presentation, make little discs of meringue, and layer them up in a stack with fruit and cream. Serve on individual dessert plates with a drizzle of fruit puree.

Now, tally ho, let's get cook'n!


Eton Mess


This dessert is as pretty to look at as it is delicious to eat!

Ingredients:
3 egg whites at room temperature
1/3 cup super fine sugar
1/3 cup brown sugar
few drops vanilla extract
8 ounces mixed berries fresh or frozen
1 cup heavy cream
1/2 cup mascarpone
1/2 cup powdered sugar
1/2 cup red raspberry puree or sauce (directions below)
handful finely chopped mint leaves (plus extra leaves for garnishing)
powdered sugar (for dusting)


Directions:
Preheat oven to 325°F. Line two baking sheets with baking parchment. Spray with cooking spray.

For meringues: In a dry clean bowl, whisk the egg whites to a stiff peak stage - they should be glossy and stand in firm peaks. Gradually add all the sugars, whisking continuously. Continue for about 5 minutes until the mixture is very thick and stands up on its own. Add the vanilla extract.

Using 2 spoons, place the meringue mixture onto the baking tray in small mounds, or if you have a piping bag, use a medium nozzle and pipe small meringues. Bake for 1 to 1 1/2 hours, until firm and crisp, and will easily lift off the baking parchment. Check periodically through the baking time. When cooked, turn off the oven but leave meringues in the oven to dry out further.

Wash, dry, and prepare fresh fruit. Or measure frozen fruit and allow to drain as it comes to room temperature. Whip the cream until thick, and then stir in the mascarpone, powdered sugar, and chopped mint.

Assemble the dessert in 4 individual dessert glasses (water goblets work nicely). Layer up the fruit and the cream alternately with the meringues and a drizzle of the raspberry puree, finishing with cream and then fruit. Garnish with mint leaves and a dusting powdered sugar just before serving.


Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.


Help on downloading recipes


Sources:
www.downtonabbey.wikia.com
www.lovefood.com
www.threemanycooks.com
www.deliciousmagazine.co.uk







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