My last post detailed my disappointment with the Milk Street Cilantro Rice recipe, which though, was really disappointment with myself for lazily modifying the recipe so much.
Learning from my mistakes, I made far fewer modifications to the next Milk Street recipe I tried (I can't be held to instructions!). And I am pleased to report smashing results for the "Raspberry-Pistachio Meringue with Spiced Whipped Cream" aka updated Eton Mess.
The modifications I made were really quite minimal – halving the recipe to accommodate only two eaters, and using slightly less raspberries (2/3 box) because some of the berries had already spoiled. Otherwise, the recipe was largely followed, despite the number of required steps.
First, prepare the sauce by cooking down some of raspberries with sugar, straining the mixture, and then adding the remaining intact berries.
Then quickly toast store-bought meringues (the Milk Street editors weren't wrong – the Trader Joe's meringues are delicious!) under the broiler until lightly browned.
Finally, prepare the tangy whipped cream, which features sour cream and cardamon for additional flavors.
Then assemble with some pistachios, and serve!
This dessert was truly wonderful – lots of different textures, great sweetness from the meringues, tartness from the sauce and the sour cream, and interesting flavors from the cardamon. The only thing I made modify next time is reducing the amount of sour cream because that may have added too much tang to the dish for my tastebuds, but that didn't stop me from devouring my serving (and then some).
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