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Strawberry eaton mess with fresh Driscoll's strawberries
Driscoll's Strawberry Eaton Mess
Strawberry Eaton Mess

Description

Eton mess, with its thick cream and slightly softened meringues, has been served in England since the late 1800s. Tradition demands sweet, juicy strawberries, but the addition of peppery-sweet basil puts a modern twist on this classic.

  • 1 Package (16 ounces) Driscoll’s Strawberries, hulled and quartered
  • 1/2 Cup plus 2 tablespoons sugar, divided
  • Juice and zest of 1 lemon
  • 1 1/2 Cups heavy cream
  • 1 Tsp. vanilla bean paste or vanilla extract
  • 1/2 Cup basil, chiffonade*
  • 16 purchased mini meringues, crumbled (about 2 cups)
  1. PLACE 1 package strawberries into a large bowl.
  2. ADD ½ cup sugar and juice and zest of 1 lemon.
  3. STIR strawberry mixture to coat strawberries.
  4. ALLOW to rest for about 30 minutes or until syrup has developed.
  5. POUR 1 ½ cup heavy cream into a quart-sized mason jar.
  6. ADD remaining 2 tablespoons sugar and 1 teaspoon vanilla.
  7. SEAL jar tightly with lid.
  8. SHAKE jar vigorously for about 2 minutes, or until cream thickens and is lightly whipped.
  9. STIR ¼ cup basil into strawberry mixture.
  10. DIVIDE cream mixture between 4 pint-sized glass jars.
  11. DIVIDE meringue crumbles between jars.
  12. DIVIDE strawberry mixture between jars.
  13. CHILL in refrigerator 30 minutes before serving.
Tips
  1. *Stack basil leaves, roll them tightly, then slice into long thin strips by cutting horizontally.
Serving Size:

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g