Eton Mess

Ingredients

• 500g strawberries
• 400ml double cream
• 3 x 7.5cm meringue nests
• 1 tbsp ginger cordial
• sprigs of fresh Mint

Directions

1. Step 1: Purée half the strawberries in a blender. Chop the remaining strawberries, reserving four for decoration.
2. Step 2: Whip the double cream until stiff peaks form, then fold in the strawberry purée and crushed meringue. Fold in the chopped strawberries and ginger cordial, if using.
3. Step 3: Spoon equal amounts of the mixture into four cold wine glasses. Serve garnished with the remaining strawberries and a sprig of mint.