Sorry guys, I've had blogger-block this week. It could be due to the hectic weekend I had, and in particular the amount of food (and drink) I consumed....is it possible to overdose on double cream? Yeah. Maybe that's it. Toby and I went to stay with my family for Mother's Day. My sister cooked an enormous beef roast, and I contributed this eton mess-what I thought would be a light end to the meal. I didn't follow a recipe, mostly went with my eyes and tastebuds, and here's what resulted: Whisk 2 large cartons of double cream until thickened but not stiff (I know it sounds like loads BUT this does make about 10 portions)
Crush in about 10 ready made meringues (you can make your own if you're feeling fancy, but hey give me a break, it was a Sunday and I was hungover).
Now add some raspberry coulis. This, you do have to make yourself. It's a doddle and tastes way better than anything that comes in a bottle. Oh, I love it when I spontaneously rhyme.
Take two 150g punnets of raspberries. Add to a small saucepan with 4 tbsp caster sugar, and simmer for 2 minutes, crushing them with the back of a spoon as you do so. Now strain through a sieve to remove the pips. Yeah, this is probably the least fun part..
Add two thirds of this to the cream and meringue mix. Swirl through but do not mix in completely. It's also nice to add some fresh raspberries at this stage (you'll need a third punnet).
Serve in glasses if you have them-as you can see, we had to use rather an eclectic mix! Spoon in some of the mixture, add a drop of the coulis in the middle, then top with another layer of the creamy mixture.
I also served them with these awesome buttery, lemony little biscuits. I used a Rachel Allen recipe which you can find
here.
In other Mother's Day related news, check out these beautiful chocolates...
...they inspired my little artiste to draw some himself, including a "happy mummy chocolate and a happy Toby chocolate". His adorableness knows no bounds.
Hope all you fellow Mummy followers had an equally gluttonous day! x
No comments:
Post a Comment