The Hendersons       Our Food and Cooking




Eton Mess


Six 6 oz packages fresh raspberries, divided
1 1/2 cups +1/4 cup granulated sugar
2 tablespoons fresh squeezed lemon juice
1 1/2 tablespoons framboise liqueur
2 1/2 cups plus 1/4 cup heavy cream cold
2 teaspoons pure vanilla extract
Meringue shells, broken pieces

Pour three packages of the raspberries, 1 1/2 cups of sugar, and the lemon juice into a 13 inch sauté pan.

Crush them very slightly with a fork and bring mixture to a full boil over medium-high heat.

Lower the heat and simmer for 10 minutes, stirring occasionally, until the mixture is syrupy.

Fold the remaining three packages of raspberries and the framboise into the hot mixture and refrigerate until very cold.
In the bowl of an electric mixer fitted with a whisk attachment, beat the cream, the remaining 1/4 cup of sugar, and the vanilla together on medium high speed until it forms firm peaks.
In decorative glasses, layer a spoonful of the whipped cream, a spoonful of the raspberry mixture, and then a few meringue pieces. Repeat once or twice, depending on the size of the glasses, until the glasses are full, ending with berries and a dollop of cream.

Serve immediately or chill for an hour, until ready to serve.