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Frozen Blueberry Eton Mess
Chef
Easy
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Folding blueberries & lemon curd into lightly crushed meringues and whipped cream and freezing. Simple and delicious. This recipe is created using ingredients from Marks & Spencer’s Summer Of Flavour Range.  

PREP IN
40 MIN
SERVE
8
SHARE &COMMENT
Frozen Blueberry Eton Mess
Chef
Easy
StarStarStarStarStar
SHARE &COMMENT
PREP IN
40 MIN
SERVE
8

Introduction

Folding blueberries & lemon curd into lightly crushed meringues and whipped cream and freezing. Simple and delicious. This recipe is created using ingredients from Marks & Spencer’s Summer Of Flavour Range.  

Ingredients

  • 8 meringue nests (Cook with M&S)
  • 300ml double or whipping cream
  • 325g jar Sicilian lemon curd
  • 180g blueberries

Method

  • 1. Lightly crush the meringues and set aside.
  • 2. In a bowl, whip the cream to soft peaks. Fold in the lemon curd and the blueberries.
  • 3. Now fold in the crushed meringues. Spoon into a 900g/2lb loaf tin lined and over-hanging with cling film. Open-freeze until firm then fold the overhang of cling film over, wrap again and freeze until ready to serve.
  • 4. Alternatively spoon into 8 ramekin dishes, cover tightly with cling film and freeze.
  • 5. Transfer the frozen loaf to the fridge 30 minutes before slicing. Ramekins are best left to stand at room temperature 10 minutes or so before spooning into.

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