Eton 'Tidy' with elderflower jelly and stewed gooseberries recipe

1. 1

   For the jelly: soak the gelatine in cold water.

2. 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. 3

   Stir in to make sure it is well dissolved, then strain onto the rest of the cold cordial.

4. 4

   Put in a piping bag and refrigerate until later.

5. 5

   For the meringues: whisk the whites with the tartar, and add the sugar slowly, continuing to whisk.

6. 6

   When you've created 'stiff peaks', add the vinegar, cordial, and cornflour.

7. 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. 8

   Try and make them tidy if you can.

9. 9

   Bake low and long, lets say 120C/fan 100C/gas 1/2 for 3 hours.

10. 10

    Until crisp outside, and fluffy within.

11. 11

    For the gooseberries: add the first three ingredients together and cook slowly until the berries become tender.

12. 12

    Mix the cornflour with a little water (to make a slurry) and add it to the pot to thicken the sauce.

13. 13

    Either keep the sauce chunky, or blend it to a smooth dip.

14. 14

    We like it chunky at the Mall Tavern for Eton Mess/Tidy.

15. 15

    Cool down and box.

16. 16

    For the creme chantilly (optional): whisk all the ingredients together.

17. 17

    Or instead, just serve with a scoop of vanilla ice cream.

18. 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. 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.

* Per serving · 4 servings · Values may vary.