This is a recipe for the fastest dessert ever—it’s pretty much instant. And to make matters worse: It’s also terribly delicious.
Make the Eton mess: Break the meringues into coarse pieces, cover, and store on the counter. Thaw the red fruit in a bowl in the fridge.
Beat the cream with the confectioners’ sugar until fairly thick, not too stiff though; I mean coherent but still soft.
Carefully fold in everything: the pieces of meringue, the thawed fruit, and the whipped cream: It’s all right if it looks nicely crude.
For the mint sugar, grind the mint leaves and the sugar into green powder in a food processor. Sprinkle on a plate. Wet the edges of six wide glasses or six nice bowls and dip them in the mint sugar. Carefully spoon the mousse into the glasses, naturally making sure the sugared edges stay undisturbed. Serve right away.
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