Rodda’s Cornish Clotted Cream Eton Mess

Method

First macerate the strawberries:

• Combine the strawberries, lemon juice, and sugar in a bowl. Stir with a fork, crushing a few pieces to release the juices.  Leave the strawberries to sit at room temperature for 20 minutes then cover and refrigerate until needed

For the ice cream:

• Warm the Rodda’s clotted cream, double cream and milk in a pan until just steaming, being careful to not let it boil
• Whilst the mix is heating, whisk the sugar and egg yolks in a bowl for a minute or two until pale yellow
• Then slowly pour the hot cream mixture into the eggs, whisking constantly as you do until combined and smooth. (You can strain through a sieve if there are any lumps)
• Stir in half the macerated strawberries, lemon juice and vanilla extract and allow to cool
• Freeze the ice cream mix in an ice cream maker, or container in the freezer
• If you don’t have an ice cream maker, freeze for 4 hrs, whisking vigorously or blending in a food processor every hour to remove any ice crystals

For the Eton Mess cream:

• In a bowl whisk the double cream and vanilla extract until it forms stiff peaks
• Add the caster sugar and whisk again a couple of times to dissolve the sugar
• Add the Rodda’s clotted cream and whisk again to combine

To assemble, layer large serving bowls or glasses with:

• Begin with a few spoonfuls of macerated strawberries, followed by the clotted cream mixture, and meringues
• Decorate with the remaining strawberries, some of the strawberry sauce, honeycomb and a sprig of mint