Eton Mess Bombe

Ingredients

• Strawberries (for coulis)150g
• Icing Sugar30g
• Water70ml

• Heavy Cream200ml
• Meringue (shop-bought is fine)100g
• Strawberries (fresh)150g
• Strawberry Coulis (from above)3 tbsp

Method

1. Make the coulis. Place 150g of strawberries and the icing sugar in a pan. Cook for 3 minutes, then add 70ml of water and cook for a further 5 minutes. Transfer to a blender and blitz until smooth. Pass through a sieve to remove seeds. Set aside to cool.
2. Whip the cream. Whisk 200ml of cream to soft peaks — not stiff, you want it to fold easily.
3. Build the mix. Crush 100g of meringue roughly into the cream with your fingers. Add the remaining 150g of fresh strawberries and fold in gently. Add 3 tablespoons of the strawberry coulis and fold in lightly — you want ribbons, not a uniform pink.
4. Freeze. Line a bowl with cling film, letting it overhang the sides. Spoon the meringue mixture into the bowl and cover the top with the overhanging cling film. Freeze for at least 1 hour until solid.
5. Unmould and serve. To release, briefly place the bottom of the bowl in hot water. Invert onto a serving plate and peel off the cling film. Pour remaining strawberry coulis over the top. Serve immediately.