September 23, 2020
Classic British Eton Mess
Ingredients
3.5 cups fresh strawberries
1 cup coconut yoghurt (or Greek yoghurt)
A bunch of fresh mint
4 meringue nests
Method:
Place 1.5 cup of strawberries in a high-speed blender with a small bunch of mint leaves (leaves from 4-5 sprigs) taken from our Herb Keeper. Blend until smooth.
Roughly chop the rest of the strawberries and set aside.
Spoon 3-4 tablespoons of coconut yoghurt into the jars to cover the bottom of the jars. Layer chopped strawberries on top of the yoghurt, crush meringue nests on top of the strawberries and drizzle with blended strawberries ‘syrup’.
Top with more chopped strawberries and mint leaves. Mix everything together gently (if desired) just before serving.
3.5 cups fresh strawberries
1 cup coconut yoghurt (or Greek yoghurt)
A bunch of fresh mint
4 meringue nests
Method:
Place 1.5 cup of strawberries in a high-speed blender with a small bunch of mint leaves (leaves from 4-5 sprigs) taken from our Herb Keeper. Blend until smooth.
Roughly chop the rest of the strawberries and set aside.
Spoon 3-4 tablespoons of coconut yoghurt into the jars to cover the bottom of the jars. Layer chopped strawberries on top of the yoghurt, crush meringue nests on top of the strawberries and drizzle with blended strawberries ‘syrup’.
Top with more chopped strawberries and mint leaves. Mix everything together gently (if desired) just before serving.
