Eton mess
Vanilla pudding
- 300 GRAM STRAWBERRIES, cleaned and quartered
- 300 GRAM RASPBERRIES
- 3 EGG WHITES
- 1 TSP CORN STARCH
- 100 GRAM SUGAR
- 1 CUP CREAM
- 1 CUP THICK YOGURT
- 2 CUPS MILK
- 1 CUP CREAM, whipped
- 7 LEAVES GELATIN
- 6 TABLESPOONS SUGAR
- 1 TBSP VANILLA SUGAR
- 2 EGG YOLKS
Beat the egg whites until they are fluffy. Slowly add the corn starch and 75 gram sugar, keep beating. Put this mixture on a baking tray and bake one and a half hour at 140 degrees Celsius. Allow it to cool down and break into small pieces. Whip the cream with the remaining sugar and mix with the fruit, the yogurt and the meringue pieces.
If you have a more organized day, structure those ingredients into Pavlova.
Soak the gelatin in cold water for 10 minutes. Beat the egg yolks, the sugar and the vanilla sugar together with 1/2 cup of milk and heat this slowly, while stirring. Once the sauce thickens, switch off the heat and dissolve the gelatin. Allow the mixture to cool down to tepid, then add the remaining milk and the cream. Pour this in a pudding mould and put it in the fridge for at least 4 hours. Serve withraspberry sauce.
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