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These Eaton Mess ice cream clusters are packed with strawberries, raspberries and crunchy meringue
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pieces enrobed in crisp white chocolate. Think luxury chocolate covered ice creams without the
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stick. To start you'll need to hull 150 grams or 5 ounces of strawberries and then roughly
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mash with a fork along with the same amount of raspberries. Then sprinkle over a teaspoon of
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granulated sugar. Next add your whipping cream or heavy cream to a bowl and beat on high until
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stiff peat spawn. When done, add in your mashed berries and then crumble in a whole pack of
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meringue nests. Then, using a large metal spoon, fold everything together until well combined. Your
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mixture should look pink in colour. Once that's done, add 10 large spoonfuls of the Eton Mist
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filling to a lined baking tray or sheet pan. Just ensure it fits in the freezer first. Then you'll
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need to freeze these clusters for at least 7 hours or overnight. When you're ready for the next step
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Break up your white chocolate and add a teaspoon of coconut oil if you have it
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then microwave for 30 seconds, stir and continue to microwave in 20 second bursts
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stirring in between each one until the white chocolate is fully melted. If you have them, add in 1.5 tablespoons of freeze-dried strawberry or raspberry sprinkles and stir
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otherwise skip this step. Then take out your tray of ice cream clusters and working one at a time
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spoon over the white chocolate. I like to do a spoon in the middle and then spoon around the edges
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allowing it to run down the sides. As soon as you've added the white chocolate to the top
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sprinkle with your berries if you have them before the chocolate sets. Then as the white
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chocolate will have set enough to handle, pick up each cluster one by one, add a spoonful of the
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white chocolate and use the back of the spoon to create a disc shape. Pop the cluster back down
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and that will form the base. Freeze again briefly for 15 minutes and enjoy. If you enjoyed this video
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