Winter Eton Mess
Prep time10 minutes
Servings4 portions
Ingredients
- 284 ml Elmlea double cream
- 4 tbsp icing sugar
- 4 tbsp salted caramel
- 4 meringue nests crumbled into large chunks
- 30 g toasted hazelnuts roughly chopped
- 400 g pears in syrup drained chopped
- 2 tbsp chocolate sauce
| Energy (kcal) | 492 kcal |
| Energy (kJ) | 2060 kJ |
| Protein (g) | 3.8 g |
| Carbohydrate incl. fibre (g) | 42.4 g |
| Carbohydrate excl. fibre (g) | 38.3 g |
| Sugar (g) | 30.7 g |
| Fibre (g) | 4.1 g |
| Fat (g) | 36.0 g |
| Saturated fat (g) | 19.8 g |
| Unsaturated fat (g) | 12.9 g |
| Monounsaturated fat (g) | 11.2 g |
| Polyunsaturated fat (g) | 1.7 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 97 mg |
| Sodium (mg) | 100 mg |
| Salt (g) | 0.25 g |
| Vitamin A (IU) | 1071 IU |
| Vitamin C (mg) | 4.6 mg |
| Calcium (mg) | 65 mg |
| Iron (mg) | 0.71 mg |
| Potassium (mg) | 235 mg |
Instructions
- Whisk the Elmlea Double and icing sugar together until it holds it shape. Swirl through half the caramel.
- Mix with the meringue, half the hazelnuts and pears and spoon into bowls or glasses. Top with a drizzle of caramel and chocolate sauce and a sprinkle of hazelnuts.
