Steve White, head chef of the Ruperra Arms in Bassaleg shares his recipe for Strawberry and pistachio Eton mess in an egg
Ingredients
1 Small chocolate egg
1 Large chocolate egg
10 Meringue pieces
10g Pistachios
5 Strawberries finely diced
Whipped cream
20g Caster sugar
Pistachio ice cream
Method
1. Gently cut both chocolate eggs in half. Place a frying pan on a stove until hot.
2. With the small half of the egg place face down on the frying pan to melt the chocolate then quickly place the large egg on top so the edges are facing upwards and chill for 10 mins.
3. Place your strawberries and pistachios in a bowl with the caster sugar and mix
4. It’s time to assemble so place your cream in the egg and scatter over your strawberry mix and add your meringue pieces.
5. Place your ball of ice cream just off centre and garnish with a selection of berries maybe a few golden eggs and chocolate stars that you can get from your local supermarket.
Myself and my team at The Ruperra Arms would like to wish you a very happy Easter.
Comments: Our rules
We want our comments to be a lively and valuable part of our community - a place where readers can debate and engage with the most important local issues. The ability to comment on our stories is a privilege, not a right, however, and that privilege may be withdrawn if it is abused or misused.
Please report any comments that break our rules.
Read the rules hereLast Updated:
Report this comment Cancel