Camden New Journal - Food: Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 18 August 2009

Eton Mess
This pudding was also served at the pub and, again, here is my version.
It’s so easy and just perfect at this time of year with all the British red fruits around.
I like the yoghurt mixed with the cream to stop it being too rich, but if that is not a worry then go the whole hog and serve with clotted cream.

Ingredients
Serves 4
500g strawberries, raspberries, mixed
Splash Framboise or Cointreau, optional
1 desp icing sugar
Meringues made from 3 egg whites
150g double cream, whipped
150g plain yoghurt
Few mint leaves.

Method
Using half the fruit, hull and halve the strawberries and mix them in a bowl with the raspberries. Add a little icing sugar, stir and then leave for one hour to chill.
Whiz the other half of the prepared berries into a purée, adding about one tablespoon of liqueur and a little icing sugar to taste and chill.
Fold in the whipped cream and the yoghurt in a bowl and chill. Break up the meringues into a bowl. When you are ready to serve, gently stir the cream, meringue and whole fruits together and spoon into four glasses. Pour over the fruit puree, garnish with the mint leaves and serve immediately.

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