Eton Mess

Eton Mess

3 meringue nests broken into small pieces by hand
100 g fresh raspberries
100 g strawberries, hulled and cut into quarters or sliced
100 g blackcurrants
50 g cherries, halved and stone removed
500 ml double cream
30 g Icing sugar
3 drops Vanilla Spice Drops®
2 drops of Rose Spice Drops®
2 drops Saffron Spice Drops® or Kashmir Saffron (infused)
30 ml Kirsch or another fruit brandy


Mix the prepared fruit in a bowl. In another small bowl, mix the brandy and Vanilla Spice Drops® and Saffron Spice Drops® and add to the prepared fruits. Leave to marinate for an hour.

Take the cream in a bowl and add the icing sugar and Rose Spice Drops® to it. Whip this mixture until it starts to form soft peaks.

Just before serving, fold in the meringue pieces and then the fruit into the cream. Fold it gently so the fruit juices fors gentle ribbons in the cream.

Serve in a bowl, garnishing with fresh berries.

Flavours of India