500g of strawberries
400ml of double cream
3 x large ready-made meringue nests, crushed
sprigs of fresh mint to garnish
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 strawberries and a sprig of mint.
Name: Asahi Super Dry
Colour: Gold with White Foam
Review: This lightly hopped Japanese Rice Larger debuted in 1987, it’s refreshing crisp flavour is now enjoyed the world over. The crisp dry aftertaste wonderfully cleanses the palate and is a surprising yet superb match for the sweet Eton Mess.