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Double-Berry Eton Mess

Gordon Ramsay’s Knickerbocker Glory 140g packet strawberry jelly 3tbsp boiling water 400ml cold water 300g ripe cherries, pitted 50ml orange juice, mixed with 25ml water  50g caster sugar 1 small ripe mango 100g strawberries, hulled 2 clementines 500ml good-quality vanilla ice cream 50g amaretti biscuits 40g chocolate buttons Break the jelly into small pieces and put into a bowl. Pour on the boiling water and microwave on high for 1 to 1 & 1/2 minutes. Stir until completely dissolved, and then mix in the cold water. Pour the jelly into a shallow bowl or loaf tin and chill overnight to set. Place the cherries in a non-stick pan, sprinkle with diluted orange juice and sugar and cook over a high heat for 1 to 2 minutes until the cherries are soft but still holding their shape. Remove from heat and leave to cool. Put six tall glasses or plastic tumblers into the refrigerator to chill, ready for serving. Peel the mango and cut the flesh away from the stone, then chop into 1cm cubes. Quarter or slice the strawberries depending on size. Peel the clementines and slice horizontally into thin rounds. Unmould the jelly onto a board and roughly chop into small pieces. Lightly crush the amaretti biscuits in a bowl with the end of a rolling pin.  To assemble, layer the cherries, mango, clementines, chopped jelly, ice cream, strawberries, and chocolate buttons in the chilled glasses or tumblers. Top with a final scoop of ice cream and sprinkle with the crushed amaretti biscuits. Serve immediately.