Eton Mess
Ingredients 500g of strawberries 400ml of double cream 3 x large ready-made meringue nests, crushed sprigs of fresh mint to garnish Method Purée half the strawberries in a blender. Chop the remaining strawberries, reserving four for decoration. Whip the double cream until stiff peaks form, then fold in the strawberry purée and crushed meringue. Fold in the chopped strawberries. Spoon equal amounts of the mixture into four cold wine glasses. Serve garnished with the remaining
