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Rodda’s Cornish Clotted Cream Eton Mess

A wonderful dessert with a Cornish twist

Make the summer classic special with Rodda’s Cornish clotted cream

ingredients 19 ingredients
Prep 5 hours (including setting the ice cream) Cooking
user icon Serves 4 people
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  • For the macerated strawberries
  • 450g fresh strawberries, hulled and quartered
  • 1.5 tbsp lemon juice
  • 2 tbsp caster sugar
  • For the Rodda's clotted cream ice cream
  • 227g Rodda's Cornish clotted cream
  • 400ml Rodda's double cream
  • 200ml Rodda's whole milk
  • 150g white caster sugar
  • 5 egg yolks
  • Half the macerated strawberry mix
  • 1.5 tsp lemon juice
  • 2 tsp vanilla extract
  • For the Eton Mess cream
  • 250g Rodda's double cream
  • 1 tsp vanilla extract
  • 1.5 tbsp caster sugar
  • 227g Rodda's clotted cream
  • For the Eton Mess
  • 4-5 meringues, broken into small pieces
  • A handful of honeycomb, broken into small pieces
  • Mint leaves
  • Fresh berries


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
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