Eton Mess

One of my faveourites – from www.taste.com.au

Makes 4

Ingredients

• 225g fresh or frozen raspberries
• 1/4 cup caster sugar
• 450g strawberries, hulled, quartered
• 150ml thick cream
• 150ml thick Greek yoghurt
• 4 (10g each) meringue nests, crumbled

Method

1. Place raspberries and sugar in a saucepan over very low heat for 5 minutes until the juices start to flow, then leave to cool.
2. Transfer to a food processor and puree until smooth. Pass through a sieve, discarding the solids. Place strawberries in a bowl with the puree, cream, yoghurt and the meringue.
3. Fold everything together until just combined, then spoon into four glasses and serve immediately.

Recipie by Valli Little

Rich Chocolate Mousse

220g cooking Chocolate

4 eggs separated

250ml cream, lightly whipped lus extra to serve.

2 Tablespoons strong coffee

fresh rasberries to serve

Melt chocolate, stir well until smooth. Lightly beat egg yolks and stir into chocolate mix. Add coffee. Fold in the cream.Beat egg whites until soft peaks form and fold this through the mix. Serve with extra cream and rasberries.