Recipe: Mince Pie Eton Mess (Magnolia Brasserie)

Created by Head Chef of Magnolia Brasserie at Sudbury House Hotel, this simple Mince Pie Eton Mess will be a favourite with all the family.

There are numerous Festive celebrations throughout December at Sudbury House including 3 course Christmas Day lunch at Magnolia Brassiere for £85 per person and a 5 course New Year's Eve Celebration for £95 per person. (Booking essential). To book a table call 01367 241272.

INGREDIENTS (serves 4): 

• 500ml double cream, 1 tablespoon icing sugar
• Meringue: 80g egg white, 85g icing sugar
• Cranberry Puree: 300g fresh cranberries, 100g caster sugar, 100ml fresh orange juice
• 4 quality mince pies
• 1 vanilla pod

For the meringue: firstly sift the icing sugar. Start whisking the egg whites until they are forming stiff peaks, add the icing sugar a spoon at a time until all incorporated. Spread 2/3rds on to a baking tray lined with greaseproof paper. With the remaining meringue pipe small dots using a piping bag with suitable icing nozzle. Place into oven @ 100c for 30 minutes.

For the cranberry puree: place washed cranberries into a pan, add sugar and orange juice and bring to the boil. Simmer for 5-10 minutes then blend in a food blender, pass through a fine sieve and place in fridge to cool.

Cream: Scrape the vanilla pod into the double cream and add a table spoonful of icing sugar and whip until stiff peaks.

To assemble: crumble up the some of the mince pies and place at the bottom of the glass, break off some shards of meringue and fold through cream with a little of the puree. Spoon some cream in the glass and layer up with meringue, puree and crumbled mince pies. Scorch some of the meringue dots and garnish on top with dusting of icing sugar.