Strawberry Basil Eton Mess

400 gram Driscoll’s Strawberries, hulled and quartered
155 gram plus 2 tablespoons sugar, divided
Juice and zest of 1 lemon
180 gram heavy cream
1 Tsp. vanilla bean paste or vanilla extract
10 gram basil, chiffonade*
16 purchased mini meringues, crumbled
*Stack basil leaves, roll them tightly, then slice into long thin strips by cutting horizontally

10 min + 30 min | 4 servings | dessert

Eton mess, with its thick cream and slightly softened meringues, has been served in England since the late 1800s. Tradition demands sweet, juicy strawberries, but the addition of peppery-sweet basil puts a modern twist on this classic.

Directions

Place the strawberries into a large bowl.
Add 155 gram sugar and juice and zest of 1 lemon.
Stir strawberry mixture to coat strawberries.
Allow to rest for about 30 minutes or until syrup has developed.
Pour 180 gram heavy cream into a quart-sized mason jar.
Add remaining 2 tablespoons sugar and 1 teaspoon vanilla.
Seal jar tightly with lid.
Shake jar vigorously for about 2 minutes, or until cream thickens and is lightly whipped.
Stir 10 gram basil into strawberry mixture.
Divide cream mixture between 4 pint-sized glass jars.
Divide meringue crumbles between jars.
Divide strawberry mixture between jars.
Chill in refrigerator 30 minutes before serving.