Saturday, 18 May 2013 - , , , , , 3 comments

SLICECREAM PARLOUR : #3 Eaton Mess 'Icecream'


Every week throughout the Summer, I will be revealing a new flavour of delicious 'icecream' using a frozen banana base to create an array of delicious, low-fat and exciting recipes.

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 This week, my chosen flavour is Eaton Mess - a fabulous combination of strawberries and crushed meringues in a creamy base.
Sweet, gooey and delicious.
This feels like a totally decadent treat but is only one ridiculously low propoint!

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This recipe makes 1 portion.

It works out to
1pp/approx.200kcal per portion


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You Will Need:(per portion)

1 batch of frozen banana 'icecream' base using 1 medium or large frozen banana.
(Click HERE for recipe)

50g frozen strawberries

1 individual meringue nest

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Start by making a batch of banana 'icecream' base. Pop it into a mixing bowl.


Weigh out the frozen strawberries.



Blitz the strawberries until they are at the 'crumble' or 'cous cous' stage - basically small, granular pieces but not smooth like the banana. This makes little pieces of strawberry sorbet that 'pop' on your tongue and have a different texture to the smooth, creamy banana base. If you prefer it smooth, blend the strawberry with the banana initially.


Add the chopped strawberry into the mixing bowl with the banana base mixture.


Take the meringue nest.



Crumble the meringue by hand into random-sized pieces, some small, some large. This ensures little crispy pieces and some more chewy ones in the finished dish.



Mix together gently then dollop it high into your chosen serving dish.



I garnished mine with a few little mini meringue drops to make a cute topping. 



Click HERE for a link to these.

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Serve immediately and enjoy.
At this stage, the 'icecream' is very soft. I love it like this, but if you want it to firm up again, pop it back into the freezer for 15-20 minutes.
Don't leave it too long as it goes rock hard and ice crystals will form-it's never the same amazing texture if you totally re-freeze it, and takes ages to defrost to an edible texture.

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A sweet messy treat!

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PRINT RECIPE HERE

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TIP

If this is too sweet for you, add a little natural yoghurt to dilute the sweetness.
(100g Total 0%fat yoghurt is 1pp/57kcal)

It's also delicious with a chocolate base, so you could add 11g/1 individual sachet of Highlights hot chocolate powder for an extra 1pp/40kcal.

3 comments:

John Quinlivan 20 May 2013 at 09:54

OMG that looks heavenly! :) Will def try this out

Janey 20 May 2013 at 10:05

Yay John! You could even add some of your beloved white chocolate buttons to this! Mmmmm! xx

Jonathan Smith 29 May 2013 at 11:45

If you are great ice cream lover then there is beautiful Ice cream vans for hire.

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