Surrey berry mess recipe with meringue and gooseberry curd - Garsons Farm in Esher
- Credit: Archant
Get a taste for summer with this localised take on a classic Eton mess dessert from Garsons Farm in Esher
In August’s Surrey Life magazine, we go behind the scenes at Garsons to discover the highs and lows of life at a pick-your-own farm
Curd takes 20 minutes (make at least a day ahead)
Summer Berry Mess takes 5 minutes (no cooking)
- 1 Where to watch the Perseids meteor shower in East Anglia
- 2 5 wild swimming spots in Cheshire
- 3 The incredible Cornish stone structures with an exceptional history
- 4 5 of the best places to visit in Cheshire this summer
- 5 The 5 best spots for wild swimming in Somerset
- 6 Cheshire walk - Anderton Boat Lift and Nature Park
- 7 4 of the best places for open water swimming in Hampshire
- 8 11 pretty riverside pubs in Hertfordshire
- 9 Hoards of spider crabs on Cornish beaches are not a danger to the public
- 10 See inside this beautiful 18th-century barn conversion, on the market for £1.5 million
Gooseberry Curd (makes 900g, so you’ll have plenty left to enjoy later):
110g butter, cut into cubes
225g caster sugar
2 medium free-range eggs, beaten
Garsons’ Summer Berry Mess (serves 4)
2 giant meringues or 4 regular ones in the flavour of your choice
300ml whipping cream
4 tbsp gooseberry curd
300g freshly picked mixed summer berries, cleaned and hulled
4 large kilner jars (approx 450g each), sterilised (which can be done by putting them through the dishwasher on a high heat – check manufacturer’s instructions if in doubt)
Make the gooseberry curd at least a day ahead. Simmer the gooseberries in a heavy bottomed pan over a very low heat with 2 tablespoons of water until they are very soft, then press them through a sieve to make a purée. Return the purée to the pan and stir in the butter and sugar then heat until melted and dissolved.
Add the beaten egg a little at a time, stirring slowly and continuously to avoid curdling. Once it is thick enough to coat the back of a spoon, it can be poured into sterilised jars, following manufacturer’s instructions for sealing – some will need a ring of greaseproof. The curd will keep unopened for a month, and should be refrigerated and consumed within a week once opened.
For Garsons’ Surrey Berry Mess, break the meringues into pieces in a large bowl. In a separate mixing bowl, use an electric whisk to whip the cream until thick. Gently swirl the gooseberry curd through the whipped cream and add the mixture to the meringue pieces.
Pile the berries on top of the whipped cream and meringues mixture and transfer to a large serving bowl or individual dishes.