Dessert for one · No. 504
Eton Mess
Strawberries, cream and a crushed meringue nest. Half the cream is swapped for yoghurt, which finishes the pot from a curry and makes it lighter.
Per portion
340kcal
4 gProtein
24 gCarbs
25 gFat
Calories from protein 5%, carbs 28%, fat 67%. Estimated from the ingredients.
Roughly £1.00 a portion.
Veg
Method
- 1
Hull and quarter the strawberries, toss them with the sugar and leave for 5 minutes to get juicy. Out of season, frozen berries, thawed, work well.
- 2
Whip the cream until it just holds soft peaks, then fold in the yoghurt.
- 3
Break the meringue into rough pieces and fold everything together loosely, with streaks of strawberry juice. Eat straight away.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/eton-mess/
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