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Eton Mess With Strawberries And Basil
Print Recipe
Prep Time
10
minutes
mins
Course
Dessert
Servings
4
Ingredients
1
Package
16 ounces Driscoll’s Strawberries, hulled and quartered
1/2
Cup
plus 2 tablespoons sugar
divided
Juice and zest of 1 lemon
1 1/2
Cups
heavy cream
1
Tsp.
vanilla bean paste or vanilla extract
1/2
Cup
basil
chiffonade*
16
purchased mini meringues
crumbled (about 2 cups)
Instructions
Toss 1 package of strawberries in a large bowl.
Mix in ½ cup sugar and the juice and zest of 1 lemon.
Stir the strawberry mixture to coat the strawberries.
Let it rest for about 30 minutes or until a syrup forms.
In a quart-sized mason jar, pour 1 ½ cups heavy cream.
Add the remaining 2 tablespoons sugar and 1 teaspoon vanilla.
Seal the jar tightly with a lid.
Shake the jar vigorously for about 2 minutes until the cream thickens and becomes lightly whipped.
Stir ¼ cup basil into the strawberry mixture.
Divide the cream mixture among 4 pint-sized glass jars.
Divide the meringue crumbles among the jars.
Divide the strawberry mixture among the jars.
Chill in the refrigerator for 30 minutes before serving.
Notes
*Stack basil leaves, roll them tightly, then slice into long thin strips by cutting horizontally.*