After making meringues recently I had some left undecorated, and what more ideal late Spring/ early Summer pud to make than Eton Mess? This blueberry, honey and lavender Eton Mess combines a fruity, floral compote with the classic cream and meringue mixture and is the perfect antidote to grey days in the kitchen, a reminder of sunnier days to come. To make it, you will need:
200g blueberries (use frozen when they’re not in season)
2 tbsp runny honey
1 tsp dried culinary lavender
150ml double cream
20g meringues, broken into pieces
More lavender/ edible flowers to decorate (optional).
First, make the compote: place the blueberries in a medium pan with 1 tbsp water (if using fresh berries – no need if you’re using frozen), 1 tbsp honey and the lavender. Simmer over a medium heat until the blueberries start to soften and break down (about 5 minutes). Remove the compote from the heat, cool then transfer to the fridge to chill.
When you’re ready to serve dessert, whip the cream with the other tbsp honey until soft peak stage. Fold in the broken meringue pieces, followed briefly by the blueberry compote to create a ripple effect. Spoon into four bowls and decorate with more lavender/ edible flowers.
What are you making this weekend?
Recipe adapted from Gill Meller’s beautiful Root, Stem, Leaf, Flower.