Michelin Star chef Mark Sargeant, has worked with the team at Monty Bojangles to create a wonderfully indulgent twist on the classic dessert, Eton Mess. With a delicious blend of Monty Bojangles Fluttersctoch Meringues and Choccy Scoffy Truffles mixed with a kick of cherry brandy, this pud will make a brilliant addition to your Sunday roast this bank holiday. Serve with a glass of prosecco and enjoy!
Flutterscotch Meringue Eton Mess
200ml double cream
200ml crème fraiche
1tbsp icing sugar
4 Monty Bojangles Flutterscotch Meringues
450g cherries, pitted, halved and steeped in 4tbsp of cherry brandy
6 Monty Bojangles Choccy Scoffy Truffles
Makes: 12 – 16
Prep Time: 15 mins
1. Whip the double cream and crème fraiche with the sugar until it is soft and thick - do not over whip it, as you don't want stiff peaks.
2. Break the meringue into chunks and stir into the cream. Put half the cherries into a bowl and crush gently with a fork.
3. Mix the crushed cherries into the cream and meringue mixture then fold in the remaining halves and divide the mixture into four glasses.
4. Spoon over the remaining brandy and then grate some Choccy Scoffy truffles over the top of each one.
Marks Top Tip: “The great thing about Eton Mess is that any fruit can be added to make it an all year round pudding. Try adding rhubarb in May or blackberries in September!”
For more delicious treats and inspiration visit www.montybojangles.com