Eton Mess Ice Cream Clusters
These Eton Mess Ice Cream Clusters are packed with strawberries, raspberries & crunchy meringue pieces, enrobed in a crisp white chocolate. Think luxury chocolate covered ice cream without the stick.
Ingredients
- 1 x 8 pack meringue nests
- 300 ml whipping cream
- 150 g raspberries
- 150 g strawberries
- 1 teaspoon granulated sugar
- 400 g white chocolate
- 1 teaspoon coconut oil, optional see notes
- 1 ½ tablespoon freeze-dried strawberry or raspberry sprinkles, more to sprinkle, optional
Instructions
- Using a fork, mash the raspberries and strawberries on a large chopping board. Sprinkle over the sugar.
- In a large bowl, beat the whipping cream on high until soft peaks form.
- Add in the mashed berries followed by the meringue nests, breaking them up into small and medium size pieces as you go. Using a large metal spoon, fold the mixture until well combined and pink.
- Using a large serving spoon and a knife, add 10 disc shaped spoonfuls of the Eton Mess mixture to an large lined baking tray (ensure it will fit in the freezer first!). You only need to have a little gap in between each spoonful. Alternatively, use two smaller trays.
- Transfer to the freezer and leave for at least 7 hours (or till next day).
- Once that time is up, add the white chocolate to a shallow bowl, breaking it into squares as you go. Add the coconut oil if using. Microwave for 30 seconds and then stir. Continue to microwave in 20 second bursts, stirring after each one, until the chocolate has melted. If using freeze-dried raspberries or strawberries, add them to the melted chocolate now and stir-through.
- Remove the baking tray from the freezer. One at a time, spoon some white chocolate all over the top of each ice cream cluster, starting in the middle and then round the edges (it will run down). Don’t add too much chocolate at once, you don’t want excess around the tray. Then, if using, immediately sprinkle the top with freeze-dried berries before the chocolate sets (this will happen quickly!). Repeat with the remaining clusters.
- That chocolate will set enough to handle now so starting with the first ice cream cluster you coated in chocolate, lift the cluster carefully and add a spoonful of white chocolate to the tray where it sat, and using the back of the spoon, smooth it into a disc shape (roughly the size of the bottom of the cluster). Put the cluster onto the white chocolate disc you have just made to form the bottom. Repeat with the rest of the clusters.
- When done, return to the freezer immediately and freeze for at least 15 minutes more before eating. To enjoy another time, take them out of the freezer about 5 mins before you are ready to eat.
Notes
The coconut oil is to help the chocolate stop seizing, but should be ok without as long as you follow recipe instructions.
STORAGE
Quality is best within first 4 weeks, however the clusters are safe to eat indefinitely once frozen.
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