Breville VHB109, User Manual, Page: 13 / 20

13
Zesty Eton Mess
Any dessert made with crushed meringue needs to be eaten almost immediately,
otherwise the meringue with begin to soften and disintegrate once it is mixed with any
moisture.
2 - 3 shop bought meringue nests (or
homemade if you prefer), crushed.
300ml double cream
200 g strawberries
200g raspberries
1 tbsp lemon Juice
1 tbsp Icing sugar
4 large mint leaves
Zest of 1 lime
Mint leaves to garnish
1. Place 100g of the strawberries and 100g of the raspberries into the mini chopper. Add
the lemon juice and icing sugar and process until smooth. Pass the mixture through a
sieve to remove any pips, adjust the sweetness if required. Chill.
2. Place the cream into a suitable bowl and blend until softly peaking.
3. Place the remainder of the strawberries into the chopper bowl with the mint leaves.
Roughly chop together using by pressing the on button in short pulses.
4. Add the remainder of the raspberries, chopped strawberries and mint, zest and
crushed meringue to the cream and softly fold through.
5. Place into a suitable glass dish or wine glass and drizzle with the fruit sauce. Stir the
sauce through the mixture to create a swirled effect using a skewer.
6. Garnish with some extra mint if desired.
For an alternative dessert, why not keep the meringue nests whole, top with the thick
cream and berries and drizzle with the homemade fruit sauce.
1 x 410g Condensed milk
300g dark chocolate chips
125g soft brown sugar
50g butter
1 tbsp vanilla extract
Homemade Chocolate fudge sauce
Great for an ice cream, pancake or meringue topping
1. Place the evaporated milk, chocolate chips and sugar into a heavy based saucepan.
Slowly bring to the boil, stirring continuously.
2. Once the mixture is boiling, reduce the heat and simmer for 2-3 minutes. Remove
from the heat and set aside to cool for 10 minutes. At this stage the mixture can be
removed from the pan to aid the cooling process, but this is not necessary.
3. Place the butter and vanilla extract into the chocolate sauce and using the hand
blender attachment, blend all the ingredients together until smooth and glossy.
4. Use to your requirements. This sauce will keep perfectly in your refrigerator for up to
2 weeks. Store in a sealable container away from strong smelling foods.