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