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Blueberry and redcurrant Eton mess

message posted 02-Jul-08 20:03:08
1 punnet blueberries
1 punnet redcurrants
1 tbsp icing sugar
350ml double cream
1 tbsp Cointreau
6 small meringues, crushed

1 Place the blueberries in a bowl. Reserve 4 bunches of redcurrants for the garnish. Remove the other currants from the stalks and mix with the blueberries. Dust with icing sugar and leave to stand.

2 Whip the cream until it stands in soft peaks, then fold in the Cointreau.

3 Mix in the crushed meringues, fold in the fruit, and pile into glass dishes. Garnish with redcurrants and serve immediately.

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