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Surrey berry mess recipe with meringue and gooseberry curd - Garsons Farm in Esher

PUBLISHED: 14:52 15 July 2016 | UPDATED: 14:52 15 July 2016

Garsons' Surrey berry mess (Photo: Andy Newbold)

Garsons' Surrey berry mess (Photo: Andy Newbold)


Get a taste for summer with this localised take on a classic Eton mess dessert from Garsons Farm in Esher

Garsons' Surrey berry mess (Photo: Andy Newbold) Garsons' Surrey berry mess (Photo: Andy Newbold)

In August’s Surrey Life magazine, we go behind the scenes at Garsons to discover the highs and lows of life at a pick-your-own farm


Difficulty: Easy

Curd takes 20 minutes (make at least a day ahead)

Summer Berry Mess takes 5 minutes (no cooking)


Gooseberry Curd (makes 900g, so you’ll have plenty left to enjoy later):

450g gooseberries

110g butter, cut into cubes

225g caster sugar

2 medium free-range eggs, beaten

Garsons’ Summer Berry Mess (serves 4)

2 giant meringues or 4 regular ones in the flavour of your choice

300ml whipping cream

4 tbsp gooseberry curd

300g freshly picked mixed summer berries, cleaned and hulled

4 large kilner jars (approx 450g each), sterilised (which can be done by putting them through the dishwasher on a high heat – check manufacturer’s instructions if in doubt)


Make the gooseberry curd at least a day ahead. Simmer the gooseberries in a heavy bottomed pan over a very low heat with 2 tablespoons of water until they are very soft, then press them through a sieve to make a purée. Return the purée to the pan and stir in the butter and sugar then heat until melted and dissolved.

Add the beaten egg a little at a time, stirring slowly and continuously to avoid curdling. Once it is thick enough to coat the back of a spoon, it can be poured into sterilised jars, following manufacturer’s instructions for sealing – some will need a ring of greaseproof. The curd will keep unopened for a month, and should be refrigerated and consumed within a week once opened.

For Garsons’ Surrey Berry Mess, break the meringues into pieces in a large bowl. In a separate mixing bowl, use an electric whisk to whip the cream until thick. Gently swirl the gooseberry curd through the whipped cream and add the mixture to the meringue pieces.

Pile the berries on top of the whipped cream and meringues mixture and transfer to a large serving bowl or individual dishes.

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