Frozen Blueberry Eton Mess

Share & Comment

Share on whatsapp
Share on email
Share on pinterest
Share on twitter

Frozen Blueberry Eton Mess

Thank you for your rating!

Folding blueberries & lemon curd into lightly crushed meringues and whipped cream and freezing. Simple and delicious. This recipe is created using ingredients from Marks & Spencer’s Summer Of Flavour Range.

 

Ingredients

  • 8 meringue nests (Cook with M&S)
  • 300ml double or whipping cream
  • 325g jar Sicilian lemon curd
  • 180g blueberries

Instructions

  1. Lightly crush the meringues and set aside.
  2. In a bowl, whip the cream to soft peaks. Fold in the lemon curd and the blueberries.
  3. Now fold in the crushed meringues. Spoon into a 900g/2lb loaf tin lined and over-hanging with cling film. Open-freeze until firm then fold the overhang of cling film over, wrap again and freeze until ready to serve.
  4. Alternatively spoon into 8 ramekin dishes, cover tightly with cling film and freeze.
  5. Transfer the frozen loaf to the fridge 30 minutes before slicing. Ramekins are best left to stand at room temperature 10 minutes or so before spooning into.
ILoveCooking logo
Save amazing recipes in your cookbook!

Login

Not a member? Sign up

or Login with your account

Save amazing recipes in your cookbook!

Sign up

Already have an account? Login

Login

Signup

Already have an account? Login

Login

Signup

Not a member? Sign up