Mince pie Eton mess

Full of festive flavours, and wonderfully easy to prepare, Ben's festive recipe is sure to be a firm favourite this Yuletide. It’s full of Christmassy flavours, but is lighter than many winter puds you’ll find – ideal when you’ve overdone it on the turkey! sudburyhouse.co.uk

Yields4 Servings
 4 mince pies
 For the meringue
 80g egg whites
 85g icing sugar
 For the cranberry purée
 300g fresh cranberries, washed
 100g caster sugar
 100ml orange juice
 For the cream
 500ml double cream
 1 tbsp icing sugar
 1 vanilla pod
1

Preheat oven to 100C/210F/ gas mark 1⁄2.

2

Begin by making the meringues. Sift the icing sugar, then whisk the egg whites until they form stiff peaks.

3

Add the icing sugar to the egg whites a spoonful at a time, until all the sugar has been incorporated.

4

Spread two thirds of the mixture on to a baking tray lined with greaseproof paper.

5

Put the remaining mix into a piping bag, and pipe small dots on to the greaseproof paper. (Use a separate baking tray if you don’t have room on the other one.)

6

Put the meringues into the oven for 30 minutes, then remove and allow to cool.

7

Put the cranberries into a pan, add the caster sugar and orange juice and bring to the boil. Simmer for 5-10 minutes until the cranberries are soft and the mixture begins to thicken.

8

Blend the cranberries in a food processor, pass through a fine sieve then put in the fridge to cool.

9

Scrape the vanilla pods into the double cream, then add 1 tbsp of icing sugar and whip until it forms stiff peaks.

10

To assemble, crumble up the some of the mince pies and place at the bottom of the glass, break off some shards of meringue and fold through cream with a little of the purée. Spoon some cream in the glass and layer up with meringue, purée and crumbled mince pies.

11

Scorch some of the meringue dots with a blow torch and garnish on top with a dusting of icing sugar.

CategoryCuisine

Ingredients

 4 mince pies
 For the meringue
 80g egg whites
 85g icing sugar
 For the cranberry purée
 300g fresh cranberries, washed
 100g caster sugar
 100ml orange juice
 For the cream
 500ml double cream
 1 tbsp icing sugar
 1 vanilla pod

Directions

1

Preheat oven to 100C/210F/ gas mark 1⁄2.

2

Begin by making the meringues. Sift the icing sugar, then whisk the egg whites until they form stiff peaks.

3

Add the icing sugar to the egg whites a spoonful at a time, until all the sugar has been incorporated.

4

Spread two thirds of the mixture on to a baking tray lined with greaseproof paper.

5

Put the remaining mix into a piping bag, and pipe small dots on to the greaseproof paper. (Use a separate baking tray if you don’t have room on the other one.)

6

Put the meringues into the oven for 30 minutes, then remove and allow to cool.

7

Put the cranberries into a pan, add the caster sugar and orange juice and bring to the boil. Simmer for 5-10 minutes until the cranberries are soft and the mixture begins to thicken.

8

Blend the cranberries in a food processor, pass through a fine sieve then put in the fridge to cool.

9

Scrape the vanilla pods into the double cream, then add 1 tbsp of icing sugar and whip until it forms stiff peaks.

10

To assemble, crumble up the some of the mince pies and place at the bottom of the glass, break off some shards of meringue and fold through cream with a little of the purée. Spoon some cream in the glass and layer up with meringue, purée and crumbled mince pies.

11

Scorch some of the meringue dots with a blow torch and garnish on top with a dusting of icing sugar.

Mince pie Eton mess