Eton Mess Lollies
By OcadoLife
Published on 29 November 2021
An irresistible cross between a lolly and an ice cream, this is based on a quintessentially British summer dessert.Time and servings
10 minsTotal time
10 minsPrep time
Ingredients
- 100 g of raspberries
- 150 g of strawberries, hulled and finely chopped
- 50 g of caster sugar
- 200 ml of double cream
- 1 meringue nest, crushed
Method
Step 1
Put the raspberries and strawberries into a small bowl and sprinkle over the sugar. Set aside for 30 mins to draw out the fruits’ juices.Step 2
Use an electric whisk to whip the cream to soft peaks, then fold the fruit and its juices through the cream, along with the crushed meringue. Don’t overmix – you want to keep a slightly rippled effect in the mixture.Step 3
Spoon the mixture into 6 x 100ml lolly moulds, pushing it down and gently tapping the moulds on the counter to remove air pockets. Add the lolly sticks and freeze for 4 hrs, or until firm. When ready to tuck in, dip the moulds in hot water to make the lollies easier to remove.