recent posts
- Meet the Producer: Katie Das Founder and owner of Das Foods
- Winter Fancy Food Show 2012: Day 1 Coverage Food trends start to surface.
- Top 5 Trends from the Fancy Food Show Get ready for pickled cherries, oat shakes, coconut oil and more.
- Winter Fancy Food Show 2012: Day 2 Coverage Trends we're loving, from pickling to sassy packaging.
- View More
Top Rated Recipes
- Sweet Cheesus Mac n' Cheese
- Aioli
- Iced Plum Tomato Soup With Basil and Baby Mozzarella
recipes
This recipe brought to you by:
Michael Hartnell
Executive Chef, Le Caprice New York City.
Click here for more recipes and information about Chef Hartnell
Eton Mess
user ratingExecutive Chef Michael Hartnell of Le Caprice at The Pierre Hotel shares recipes from his menu of classic British dishes and new American recipes with an intercontinental flair.
Image by Melissa Hom/ Le Caprice New York.
Serves: 4
Ingredients:
For the Main Dish• 10 Strawberries |
For the Strawberry Sauce • 1 ounce frozen strawberry puree |
1. To make the strawberry sauce, blend strawberries, puree, lemon juice and castor sugar until smooth. Set aside.
2. Wash and trim ten strawberries and cut into quarters.
3. Fold cream, strawberries, some strawberry sauce and crumbled meringue together in a bowl.
4. Spoon into a ring mold or just into the middle of the plate. Garnish more crumbled meringue and a drizzle of strawberry sauce.
Recipes
-
Iced Plum Tomato Soup
With Basil and Baby Mozzarella
-
Salmon Cakes Recipe
From Chef Michael Hartnell of Le Caprice
Articles
-
Q&A with Michael Hartnell
Hartnell compares London, Melbourne, Perth & NYC
-
Michael Hartnell
Executive Chef, Le Caprice, New York City
