Hedgerow Berry Eton Mess - Cuisinart ICE30BCU Manual

Hedgerow Berry Eton Mess

Serves 6-8
Blackcurrant Sorbet
250g caster sugar (for the sugar syrup)
300ml water (for sugar syrup)
500g blackcurrant (for the blackcurrant puree)
4 tbsp icing sugar (for the blackcurrant puree)
Pulp of 3 passion fruits
Raspberry coulis
250g raspberries
2 tbsp icing sugar
Ensure the freezer bowl is completely frozen (see page 8).
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Make a sugar syrup by boiling the water with the caster sugar until the sugar has fully
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dissolved. Once the sugar has dissolved allow to cool.
Make a blackcurrant puree by blending the blackcurrants and icing sugar at high speed
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in a food processor . Once processed pass it through a fine sieve.
Take the pulp out of the passion fruit and pass through a sieve, reserving the juice.
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Combine the sugar syrup, blackcurrant puree and passionfruit juice together and
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refrigerate for at least 2 hours.
When you are ready to churn the sorbet, place the freezer bowl and paddle into the Ice
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Cream Maker.
Whisk the mixture again before pouring into the freezer bowl.
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Churn for approximately 30 to 40 minutes, until the sorbet is firm.
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Place into an air tight container and leave to set in the freezer for at least an hour.
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Raspberry Coulis
Place the ingredients in a food processor and process (use a "grind" button if available).
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Pass through a sieve
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Eton Mess
Whip the double cream to soft peaks.
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Crush half of the meringues, cut half of the blackberries and raspberries in half.
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Fold them gently into the whipped cream
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Drizzle some coulis into the cream and fold lightly to create swirls.
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Divide between 4 glass bowls.
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Arrange the remaining fruits, meringues and coulis on the top.
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Place a scoop of sorbet on the top.
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26
Eton mess
300ml double cream
80g small meringues
60g raspberries
60g blackberry
20g redcurrant
20g white currant