Forget the Eton version - try using gooseberries as a delicious variation. I stewed a few small green gooseberries in a little water and sugar - not too much. Then drained the berries, and boiled the liquid until it thickened more. Then the cream whipped with a few drops of vanilla essence and a teaspoon of icing sugar or two, plus shop meringues broken roughly into pieces. Just before serving, mix those up, put the berries in and drizzle on a little of the syrup you have made from the juice.
Less a recipe than an idea - for any amount you like, and any number of portions. If the gooseberries are kept sharp, you don't need too many.
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