Berry & Cherry Mess
Member recipe

Berry & Cherry Mess

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Servings

Serves 6

Team Green Britain ambassador and eco-restaurateur, Jamie Grainger-Smith, is helping inspire and encourage the British public to get greener in the kitchen with simple tips and delicious recipes. Jamie has been working with EDF Energy, Britain's largest producer of low carbon electricity, to develop low carbon recipes which use delicious and locally-grown or seasonal produce to reduce food miles as well as helping to limit the amount of food we throw away.

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Ingredients

  • For the meringue:
  • 4 egg whites
  • 200g caster sugar (alternatively use 6 shop bought meringue nests)
  • For the coulis:
  • 200g raspberries
  • 50g icing sugar
  • 568ml double cream, lightly whipped
  • 500g mixed summer berries (strawberries, raspberries, currants, tayberry etc)
  • 200g English cherries, stoned

Method

    1. Heat the oven to 130 degrees centigrade. Grease and line a baking tray with parchment.
    2. Place the egg whites in a large bowl, whisk with beaters until foaming and then add the sugar gradually. Keep whisking until the mixture is very white and shiny and holds its shape (try the bowl upside down test).
    3. Spread the egg whites on the tray and bake for 11/2 hours or until the meringue lifts off the tray easily and allow to cool.
    4. Make the coulis by mashing the raspberries and then adding the sugar and pass through a sieve to remove the pips.
    5. Prepare all the berries and keep in a separate bowl.
    6. Arrange the mess by starting with berries at the bottom, then crushed meringue then cream then coulis. Repeat and finish with a few berries on top.
    7. Chef's tip - Jamie Grainger Smith comments: "It's easy to think that you can't make a difference on your own but by simply stopping to think before you eat and drink, you can! I've been working with Team Green Britain to show how simple changes such as looking at where your food comes from, eating what's in season or visiting a local butcher or deli can make your cooking more fun, more sustainable and even more delicious."

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