Its Summer where I live, so it’s the perfect time to entertain outdoors in the sunshine. And because it’s so hot, nothing beats ice-cream for dessert!! I recently made this recipe for Christmas lunch but I know that it would be perfect for a weekend BBQ with friends. What’s great about this one is that you make everything in advance and then literarily pop it onto a plate and serve. There’s no time spent in the kitchen prepping anything while your guests are over. Its kid-friendly (they could even help you do it) and suitable for gluten-free diets. On top of that its actually the easiest thing I think I have ever made and tastes delish!
Now you can make this recipe in two ways; the first of which I will give the ingredients for (where you buy everything ready to go and put it altogether), or if your feeling adventurous you can make the individual ingredients yourself and then follow my instructions. Either way you’re in for a treat! So here it is, my version of a class Eton Mess! Enjoy!!
What you’ll need:
2L Good quality Vanilla Ice Cream, softened
1 cup Frozen Raspberries
1/2 cup Raspberry jam
2/3 cup pistachio nuts (roughly chopped)
6 meringue nests (crushed with your hands)
Extra Raspberries to serve
What I did:
Line your freezer mould with cling wrap, this will make it super easy to get out when its time to serve. I’ve used a “bunt tin” which has a hole in the middle but you can use whatever shape you like. For a slightly more gourmet option, make individual serves using a muffin pan. Give your jam a good mix so its a runny consistency and spread along the bottom of your freezer mould.
Put all your ingredients into a separate bowl and give it a good mix together. Spoon it into your freezer mould and make sure the top surface is nice and smooth. Cover with cling wrap and put it in the freezer overnight if possible or for at least 3 hours.
Turn the whole cake out onto a serving plate and remove the cling wrap. Top with some more frozen berries and eat immediately!