Eton mess

Name: Eton mess
Ingredients: 250 g Whipped cream; 30 g Icing sugar; 1 Lemon (zest); 400 g Strawberries; 40 g Elderflower syrup; 50 g Lemon curd; 100 g Clotted cream; 100 g Strawberry coulis; Atsina cress; Meringue sticks

A cheerful chaos on the plate: creamy layers, crispy meringue, and fresh strawberries mixed together.

A British classic that originated at the prestigious Eton College. Nonchalant and irresistibly delicious.

Born and raised in Leeds, but moved to the Netherlands for love: chef Steve Sykes. He now works in the kitchen of Kingstreet Restaurant in Hotel De Keizerskroon in Apeldoorn, part of Bilderberg. Every week he surprises his guests with new creations, often with a touch of Leeds. For HANOS, Steve shares his favorite British classics.

Ingredients

250gWhipped cream

30gIcing sugar

1Lemon (zest)

400gStrawberries

40gElderflower syrup

50gLemon curd

100gClotted cream

100gStrawberry coulis

Atsina cress

Meringue sticks

Preparation

Stir the lemon zest into the clotted cream.
Whip the cream with the powdered sugar until light and airy.
Gently fold the clotted cream into the whipped cream.
Marinate the strawberries with the elderflower syrup.
Plate with layers of the cream mixture, marinated strawberries, and strawberry coulis.
Garnish with pieces of meringue, dollops of lemon curd, and Atsina cress.