Angus summer berry mess with basil coulis

Shopping List for 4 People:

80g of dried meringues

200g strawberries

200g raspberries

200g icing sugar

600ml of fresh double cream

50g fresh basil

50g caster sugar

50ml water



Mixing bowl


2 Small saucepans

Stick blender and jug


Pastry cutter ring


Easy steps:

1. Make a syrup for the basil coulis Bring caster sugar and water to a boil for 2 mins then leave to cool.

2. For the berry sauce heat 120g of halved strawberries and 120g of raspberries in a pan until the start to break down. Then add 50g of icing sugar and continue to cook until the sugar has dissolved.

3. Blitz the sauce with the stick blender then strain out pips through a sieve and save the sauce until serving.

4. Blitz 30g of the basil leaves with the sugar syrup.

5. Whip the cream with 125g of icing sugar,  

6. Crush the meringues into the cream, drizzle some berry sauce and raspberries and mix for a ripple effect.

7. Using a 2-3 inch pastry cutter as an aid to present the mess. Line the inside of the ring with 2 halved strawberries facing outwards then fill the ring with the cream, raspberry and meringue mix.

8. Garnish the plate with some berry sauce and a drizzle of the basil coulis.

9.Garnish the mess with a dusting of icing sugar and a basil leaf then eat!