Eton Mess

• strawberries1 lb
• double cream1¾ cups
• meringue nests3 x 7.5cm
• ginger cordial1 tbsp
• Mintsprigs of fresh

Instructions

1. 1

   Purée half the strawberries in a blender.

2. 2

   Chop the remaining strawberries, reserving four for decoration.

3. 3

   Whip the double cream until stiff peaks form, then fold in the strawberry purée and crushed meringue.

4. 4

   Fold in the chopped strawberries and ginger cordial, if using.

5. 5

   Spoon equal amounts of the mixture into four cold wine glasses.

6. 6

   Serve garnished with the remaining strawberries and a sprig of mint.