Best 5 Schultzies Mess Recipes

ETON MESS

Steps:

• Heat oven to 120C/100C fan/gas 1 and line a large baking tray with parchment paper. Whisk the egg whites in a clean bowl using an electric whisk or tabletop mixer until they reach stiff peaks, then add the sugar in 3 lots, re-whisking to stiff peaks every time. Spoon dollops of the mixture onto the baking parchment, cook on the bottom shelf of the oven for 1hr - 1hr15 mins until the meringues are completely hard and come off the paper easily. Leave to cool.
• Blitz 1/3 of the strawberries to make a strawberry sauce. In a large bowl whisk the cream with the icing sugar until it just holds its shape. Roughly crush ¾ of the meringues and tip them in with the chopped strawberries and stir, then swirl through the strawberry sauce. Dollop into bowls then crush the remaining meringues, sprinkling the pieces over the top.

SCHULTZIE'S MESS

Steps:

• Heat a greddle orlarge skillet over medium-high heat. Heat the oil and then add the hash browns, season with salt and pepper, and cook, tossing occasionally, until brown and crisp.
• Scatter the ham, bell pepper, and onion over the hash browns. Toss the mixture with spatulas-go "Benihana" with it, spreading the whole mixture out thin so it can cook.
• Break the eggs over the potatoes and toss and scramble them into the mixture. Once the eggs are cooked, scatter the cheese on top of the whole mixture and cover it to speed up the melting process. When the cheese is melted,serve with the sourdough toast, chili, salsa, sliced avocado, and sour cream.

STRAWBERRY ETON MESS FOR MOTHER'S DAY

Steps:

• Combine strawberries, 2 tablespoons sugar, balsamic and raspberry vinegars, and basil in a bowl. Let sit until strawberries have released their juices and absorbed all the flavors, at least 15 minutes.
• Whip heavy cream in a chilled glass or metal bowl with an electric mixer until frothy. Add 1 tablespoon sugar gradually, continuing to beat until soft peaks form. Add sour cream and cream cheese and mix until evenly blended.
• Sprinkle some sugar into a heavy saucepan until the bottom of the pan is covered with a thin layer. Cook over medium heat and as sugar starts to melt, sprinkle in a little more. Cook and stir until sugar is caramelized and amber in color. Stir in almonds. Remove from the heat and pour onto a sheet of parchment paper. Place another piece of parchment paper on top and use a rolling pin to roll it into a thin layer. Allow to cool, then break into pieces.
• Place some marinated strawberries in the bottom of 4 serving dishes. Layer with cream and top with crushed meringues. Continue layers all the way to the top of the dishes, garnishing the top with caramelized almond pieces, more meringues, and strawberries.

TRADITIONAL ETON MESS

Steps:

• Heat oven to 200 degrees. Line two baking sheets with parchment; set aside. Beat egg whites with electric mixer on low speed to break up, about 2 minutes. Increase speed to medium high, add salt, and gradually add 1/2 cup sugar. Beat 2 to 4 minutes until soft peaks form. Increase speed to high. Gradually add 1/4 cup sugar, 1 tablespoon at a time until stiff and glossy, 2 to 4 minutes.
• Spoon scant 1/4 cup meringue onto baking sheet; use icing spatula or rubber spatula to spread out to circle roughly three inches in diameter and three quarters of an inch high, making 8 to 10 circles.
• Place baking sheets on separate oven racks. Bake 30 minutes; switch upper and lower sheets. Bake another 30 minutes; if meringues are still white, cook 15 minutes more. When beginning to brown, remove. Meringues should be white and dry to the touch. Turn oven off, and leave oven door open about 20 minutes. Put meringues in oven, with door closed, about 1 hour, to dry completely. Meringues may be made 2 to 3 days ahead and kept in an airtight container.
• While meringues are baking, place strawberries in large bowl; combine with kirsch and 3 tablespoons sugar. Refrigerate until needed, at least one hour, tossing occasionally.
• Whip cream to stiff peaks. Break meringues into 3 to 4 pieces. Arrange layer of meringues in bottom of a glass serving bowl. Spoon a layer of strawberries and juices over the meringues. Top with layer of whipped cream. Continue to layer until all ingredients are used, reversing last two layers so cream follows meringues and strawberries are final layer. Arrange whole strawberries around edge.

ETON MESS

Steps:

• Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper.
• Beat egg whites and salt in a glass, metal, or ceramic bowl until they just hold soft peaks. Gradually mix in 1 cup sugar, then continue to beat until meringue holds stiff, glossy peaks. Spoon meringue into 4 equal mounds on the prepared baking sheet. Spread each into 3 1/2-inch rounds, smoothing the tops.
• Bake in the middle of the preheated oven until crisp and firm, about 1 1/2 hours. Turn the oven off and leave meringues in until completely cooled, about 1 hour.
• Meanwhile, halve some strawberries for garnish and set aside. Slice remaining strawberries and place in a small bowl with sherry and 1 tablespoon sugar. Stir and let macerate for 20 minutes.
• Drain macerated strawberries in a sieve set over a bowl, reserving syrup.
• Beat cream in a chilled bowl until it just holds stiff peaks. Beat reserved syrup into the cream.
• Place meringues on serving plates. Top with macerated strawberries and spoon cream mixture over top. Garnish plates with halved strawberries.