Eton Mess Ice Lollies
400g Strawberry’s hulled
100ml Tinned custard
100ml Double cream
100g White chocolate
50g Crushed meringue pieces
Place the strawberries and sugar into a shallow pan.
Heat the fruit until the sugar has dissolved and the fruit starts to soften.
Add the custard and continue to heat gently as you don’t want to boil the custard.
Pour in the cream and remove from the heat.
Using a stick blender, blend the mixture until smooth.
Pour the smooth strawberry filling into the ice lolly mould and freeze overnight.
Melt the white chocolate slowly, once runny drizzle over the ice lollies and sprinkle with crushed meringue before serving.