Eton mess
Adding blueberries to this traditional summer dessert keeps the overall potassium low.
Chef
Ingredients
4 individual meringue nest
400ml double cream
1 teaspoon vanilla extract
150g fresh raspberries
150g fresh blueberries
1 teaspoon ginger cordial (optional)
4 ginger biscuits (optional)
Raspberry coulis
200g frozen raspberries
30g caster sugar
1 tablespoon lemon juice
Method
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Step 1
For the coulis, tip all of the ingredients into a saucepan and heat for 5-7 minutes. Blend in a food processor until smooth, then pass through a sieve to remove the pips. Set aside until ready to serve.
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Step 2
Break up the meringues into pieces and set aside. Lightly whip the cream until soft peaks form. Be careful not to over whip it. Gently fold in the raspberries, blueberries, and meringue pieces.
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Step 3
Add the vanilla extract and ginger cordial if using. Stir through some of the raspberry coulis. You want a ripple effect with the raspberry running through it.
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Step 4
Serve drizzled with the raspberry coulis. For an extra flourish, crumble the ginger biscuits over the top.
Food facts
The main source of carbohydrate in this dish comes from the meringue, sugar and the fruit. The carbohydrate value of this dish has been provided for those who have been trained in insulin adjustment.
If you prefer you can swap the raspberries for strawberries keeping the quantities the same. By substituting some of red fruit traditionally found in this recipe and adding more blueberries which are a low potassium berry, this is a low potassium dessert choice.
Cream is relatively low in phosphate and soya yoghurt is a low fat alternative that is also lower in phosphate. If you have been prescribed a phosphate binder ensure you take them with this dish.
Use gluten-free biscuits
There is only a small amount of added sugar in the recipe but all meringues are high in sugar. If you want to reduce the amount of sugar or fat you eat consider leaving out the meringue and just have the fruit with cream. Alternatively use half fat crème fraiche, plain low-fat yoghurt or soya yoghurt in place of the cream and just stir all together, no whipping required. When making the raspberry coulis replace the sugar in the raspberry sauce with sweetener.
Follow the packet instructions for storing the shop brought meringues. Refrigerate any leftover fruit and cream and use within two days.
The raspberry coulis makes more than needed but will keep well in an air tight container in the fridge for two-three days. If you won't use it up, it also freezes beautifully and can be pulled out for a quick topping for porridge. Just defrost thoroughly and use the same day.