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Roasted Blueberry Eton Mess

One last blueberry recipe coming at you this week using up the rest of my blueberries from Gourmet Trading! Seriously guys, if you ever see them in your local grocery store (I’ve even seen them at Trader Joe’s!) be sure to pick up a couple of pints or twenty.  They are that good.

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Have you ever tried roasted blueberries or any berry for that matter?  It takes them to a whole other level.

I sprinkled mine with some lemon sugar before roasting them off.

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Only cook them for about 8 minutes or so until they start to burst and release their juices.  Don’t take them any further than this.  You want them to still retain their shape. If its really hot out you can always stick the whole cookie sheet on your BBQ, just watch it closely. That way you don’t have to turn your oven on and add heat to an already hot house.  I live in Southern CA and our summers can be brutal.

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Then to turn the roasted blueberries into eton mess, you need some whipped cream.  My secret for perfect whipped cream?  Make sure the cream is really cold and chill the bowl and the beaters.  (Thanks to my sister for being the lovely hand model, although she does need a manicure!) Another tip?  If you are adding sugar (which I always am) use powdered sugar.  It dissolved much easier into the cream and makes a lighter mixture in the end.

Then add in some store bought meringue cookies to the mix, and there you have it.

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Since these are best eaten right after they are prepared I like to put everything out in big bowls and let the guest make their own.

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Add some blueberries to a small cup or bowl, break up one of your cookies, top with whipped cream and repeat if desired.

This is so good and so simple.  A perfect way to end a summer evening.

Roasted Blueberry Eton Mess
 
Prep time
Cook time
Total time
 
Roasted Blueberry Eton Mess
Author:
Serves: 6-8
Ingredients
  • 3 pints blueberries
  • 2 tablespoons sugar
  • zest of one lemon
  • 1 pint cream
  • ⅓ cup powdered sugar
  • 1 teaspoon vanilla
  • store bought meringue cookies
Instructions
  1. Preheat  your oven to 425 degrees.
  2. Place the sugar and lemon zest in a bowl.  Using your fingers mush the zest and sugar together until fragrant. Place the blueberries on a cookie sheet in a single layer and toss with the lemon sugar.  Roast for about 8 minutes or until the blueberries just start to burst and release their juices. Cool.
  3. While the blueberries are roasting, whip up the cream.  Place the cream, powdered sugar, and vanilla in a chilled bowl and whip until stiff peaks form.
  4. To build the eton mess: place a spoonful of blueberries in the bottom of a small cup or bowl, top with a broken meringue cookie, and then some whipped cream.  Repeat.
  5. Eat!

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