-
1
For the jelly: soak the gelatine in cold water.
-
2
Warm up a little of the cordial in a small pan, then when very hot, take off the heat and add the soaked gelatine.
-
3
Stir in to make sure it is well dissolved, then strain onto the rest of the cold cordial.
-
4
Put in a piping bag and refrigerate until later.
-
5
For the meringues: whisk the whites with the tartar, and add the sugar slowly, continuing to whisk.
-
6
When you've created 'stiff peaks', add the vinegar, cordial, and cornflour.
-
7
Either pipe into cute turrets onto a lined baking tray, or scoop into lumps onto a lined baking tray (space well apart from each other).
-
8
Try and make them tidy if you can.
-
9
Bake low and long, lets say 120C/fan 100C/gas 1/2 for 3 hours.
-
10
Until crisp outside, and fluffy within.
-
11
For the gooseberries: add the first three ingredients together and cook slowly until the berries become tender.
-
12
Mix the cornflour with a little water (to make a slurry) and add it to the pot to thicken the sauce.
-
13
Either keep the sauce chunky, or blend it to a smooth dip.
-
14
We like it chunky at the Mall Tavern for Eton Mess/Tidy.
-
15
Cool down and box.
-
16
For the creme chantilly (optional): whisk all the ingredients together.
-
17
Or instead, just serve with a scoop of vanilla ice cream.
-
18
Either arrange together according to the photo (pipe a layer of jelly on the bottom, then allow it to set in the fridge before topping with stewed gooseberries.
-
19
Then balance a blob of ice cream or creme chantilly on the surface, and serve the meringues on the side); or crush everything together in a long glass.
