Eton Mess by Chef Anne Kelt

Eton Mess by Chef Anne Kelt

LONGVIEW, TX (KLTV) - Chef Anne Kelt, owner of Hick and Frog Bistro in Longview shares with us a luscious, light and airy dessert full of delicious fresh berries! This is a dessert we can enjoy all summer long.

Eton Mess (serves four):

  • 1 lb red berries (strawberries, raspberries, blueberries, and/or blackberries)
  • Granulated sugar to taste
  • 1 ¾ cups heavy cream
  • Meringue cookies (coarsely chopped or crushed)

Cook red berries with sugar to taste over medium heat until berries release their juices and start breaking down. Strain mixture in a fine-mesh sieve. Set solids aside in a bowl, pour juices back into pan, and reduce over medium-low heat until thickened, about 15 minutes. Pour thickened juices over solids in bowl, and refrigerate until cool.

Beat heavy cream with sugar to taste to soft peaks.

Line the bottom of individual clear ramekins or glasses with a couple spoonfuls of berry compote, top with whipped cream, then with crushed meringue cookies. Repeat the layers until you run out of ingredients, finishing with crushed cookies. Garnish with fresh red berries and a small sprig of mint, if desired. You can also fold both compote and crushed meringue cookies into the whipped cream, filling your glasses with the mixture.