As the days lengthen and the sun warms us, we crave something light and refreshing. And what could be more quintessentially British summer than the incomparable taste of fresh British strawberries? Their sweetness and vibrant colour are truly the essence of the season. Prepare to be inspired and turn the classic Eton Mess into a spectacular sundae that's as beautiful to behold as it is delicious to devour.
To truly elevate this indulgence, we're pairing it with a homemade, incredibly creamy vanilla gelato that requires no ice cream maker! Get ready to dive into layers of juicy British strawberries, crisp meringue, and the silkiest, easiest gelato you've ever made.
This Eton Mess Sundae is a vibrant celebration of summer in every single spoonful.
Ingredients:
- 240 ml very cold double cream
- 120 g of condensed milk
- 1 tbsp vanilla paste – or more to taste
Method:
- Place the cream and the vanilla paste into a very cold bowl and whisk together until soft peaks are reached.
- Add the condensed milk and whisk further on low speed until medium peaks are reached.
- Place the gelato into a container and place in the freezer for at least 4 hours before serving or overnight.
- Before using in your recipe, leave out of the freezer for about 15 minutes depending on the room temperature, or enough until is softened and ready to be scooped.
- To prepare your Eton Mess Sundae, use the gelato in place of the cream, alternating layers of fresh strawberries and crispy meringues. Top with fresh mint leaves and preferred sprinkles or mini marshmallows.
Tips:
Be creative and add a twist to your gelato. This is a great base for other flavours like coffee, chocolate, honey or even olive oil.
Would you like to enjoy a more indulgent version? Add some white chocolate sauce or curls.
Serve in coupes, as shown, for a lighter version at the end of a meal.
