Desserts de fruits rouges

Mousse glacée aux framboises

30-11-2017 Hits:8115 desserts frais ou glacés Administrator - avatar Administrator

Recette de mousse glacée aux framboises Auteur Martine Acknin Pour 4 à 6 parts 400g de framboises 100g de sucre 2 blancs d’oeufs moyens 1g de gomme de guar 150g de crème liquide entière fouet electrique Difficulté: Moyenne Préparation:...

Read more

Panacotta aux fraises et meringue rose

05-04-2013 Hits:11251 desserts frais ou glacés Administrator - avatar Administrator

Recette de panacotta aux fraises Par Pour 8 personnes Pour la panacotta: 460g crème liquide entière 500g de fraises 4g d'agar-agar (2sachets) 6 cercles Ø6,5cm ou 6 verres cylindriques 130g de sucre en poudre Pour la meringue: 60g de...

Read more

Gâteau renversé aux framboises

11-07-2009 Hits:11083 Gateaux Administrator - avatar Administrator

Très facile à faire, c’est un gâteau au délicieux parfum de fruits frais.   Pour 6 personnes: 600g de framboises 50g de beurre 60g de sucre Appareil: 2 gros œufs 100g de sucre en poudre 50g de...

Read more

Trouver une recette :

Eton Mess

Star InactiveStar InactiveStar InactiveStar InactiveStar Inactive

A delicious melange of fresh strawberries, meringue and whipped cream, this sweet is said to have been invented at Eton College.



For 6 :


  • 100g de meringues
    (40g egg white 
    60g caster sugar)
  • 600g strawberries
  • 60g icing sugar
  • 40cl whippingcream
    or double cream
  • 6 sundae glasses


Eton Mess












The individual elements can be prepared a few hours in advance but wait till the last minute to put together.

    • Préparing the meringue:
      Whip 1 large egg white till stiff, then add the 60gr caster sugar in 2 lots.  Increase the speed of your whisk and whip till the meringue will hold peaks.  Spread the mixture on a baking tray lined with baking parchment and cook at 100° in a fan-assisted oven for2 hours.  Leave to dry out on a rack.
    • Préparing the strawberry coulis :
      In a mixer, blend 170gr washed and hulled strawberries.  Strain through a sieve to remove the seeds.  Add the 60gr sugar and reserve in the fridge.  Wash and hull the remaining strawberries and cut into pieces (see photo).
    • Préparing the whipped cream: (it resembles Chantilly cream but without the sugar).  Using a high-sided container previously chilled for an hour in the fridge, whip the cream at a slow speed for 5 mins, increase the speed and continue whipping for a further 5 mins until peaks form on the surface.  Set aside in the fridge.
    • Assembling:
      done at the last minute to prevent the meringue from going soft.
          Mix the whipped cream with the meringue broken into small pieces and add ¾ of the cut-up strawberries.  Fold in the coulis, taking care not to over-mix so as to preserve a marbled effect.  Divide between the sundae glasses and decorate with the remaining strawberries.
    • Bon appétit!





Print Email