This Eton Mess Ice Cream Sundae Recipe is simple, straightforward and is creamy and tasty with a lot of raspberries in it. The taste of raspberries make this sundae special. The cream toped on it makes it more delicious. It is a perfect dessert to enjoy on hot days!
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Eton Mess Ice Cream Sundae Recipe
Eton Mess Ice Cream Sundae is a tasty and creamy sundae with a fruity raspberry taste. A lot of cream added to it makes it smoother and creamier. It has a fruity taste of raspberry, sweet strawberries and a little pungent taste of lemon. This combination makes a heavenly taste for the sundae.
The ingredients used in this ice cream sundae are strawberry ice cream and meringue shards and raspberries toped on it. Meringue is a type of dessert or candy made from egg whites. These soft shards make this sundae super delicious. So, try it at home.
Tasty Ice Cream has brought an easy Eton Mess Ice Cream Sundae Recipe for you. It is a fruity and healthy dessert to enjoy in summer. It is a summery combination of Eton mess and homemade strawberry ice cream to create a creamy, dreamy pudding fit for a royal summer knees up. So, let’s get started. Simply follow the instructions below.
If you liked this recipe of ours, then also try our Oreo Ice Cream Sundae Recipe, S’mores Ice Cream Sundae Recipe, and Brownie Cup Ice Cream Sundae Recipe!
Eton Mess Ice Cream Sundae Recipe
Eton Mess Ice Cream Sundae is a delicious treat that is made by garnishing meringue, raspberries and more on the ice cream. The icing sugar and cream topped over it makes it furthermore amazing. It is a tasty ice cream sundae. So try it at home.
4
servings2
hours2-3
hours499
kcalIngredients
- For Ice Cream:
1 lb strawberries, hulled and quartered
0.33 lb caster sugar
0.77 lb whole milk
0.33 lb whipping cream
0.07 lb glucose syrup
0.11 lb skimmed milk powder
- For the meringue:
3 free-range egg whites
½ tsp fresh lemon juice
0.22 lb caster sugar
0.11 lb icing sugar, sifted
2 tsp freeze-dried raspberry powder
- To serve:
0.44 lb raspberries
1 tbsp icing sugar
1 lb double cream, whipped to soft peaks
Directions
To make the ice cream, put the strawberries into a bowl with the sugar and stir until the sugar begins to dissolve. Cover and leave to stand at room temperature for an hour, stirring occasionally.
Meanwhile, pour the milk, cream and glucose syrup into a saucepan and heat gently until steaming. Gradually whisk in the milk powder, then remove from the heat and leave to cool to room temperature.
Pour the milk mixture into a blender, add the strawberries and the juices from the bowl and blend until smooth. Pour into an ice cream maker and churn until frozen. Transfer to a sealable container and freeze for 2 hours.
To make the meringue, preheat the oven to 120C/100C Fan/Gas ½ and line a baking sheet with baking paper.
Put the egg whites into the bowl of a stand mixer fitted with a whisk attachment and add the lemon juice. Whisk to soft peaks, then gradually add the caster sugar. Once all of the sugar has been added, continue to beat for 2 minutes until stiff and glossy. Fold in the icing sugar.
Using a spatula, spread the meringue mixture over the lined baking sheet in a thin, even layer. Dust over the freeze-dried raspberry powder and bake for 2 hours until crisp. Allow to cool completely. Peel the paper away from the meringue sheet and break into shards.
Meanwhile, toss the raspberries with the icing sugar and set aside for 20 minutes.
To serve, layer the ice cream, raspberries and softly whipped cream in a sundae glass and decorate with the meringue shards.
Enjoy!
