Dinner parties hold a love/hate relationship with This Little Pig. First of all there is the love; soft glowing candlelight, great company, fabulous food & of course the free flowing red wines, that can occasionally entice guests up from the table and onto the lounge room floor for some gentle swaying to bad jazz or a raucous board game that always result in someone yelling dramatically, “CHEATER! YOU LOOKED!”
There is also the hate side of the relationship. This include cleaning the entire house, (“I don’t care if you don’t think people aren’t going to go into the hallway cupboard, you just never know, they might”). The mountain of dirty dishes at the end of the night (“no, no of course you shouldn’t do the dishes we’ll be fiiiiiine, just go home… (you lazy swines)”) and of course, the menu selection. The menu selection must be jaunty and fresh, with an air of extreme gourmet delight, yet it must be so easy and elegant to put together that you can be flambéing a steak in one hand, whilst pouring a glass of petite verdot with the other, all the time explaining a humorous anecdote from your working week.
Well rest easy piglets; This Little Pig has the most fabulous dessert that ensures a glamorous dinner party with not one sweaty droplet appearing on your forehead.
This Little Pig’s a mess/Eton Mess
1 x Packet frozen berries
1 x Meringue base (store bought piglets don’t attempt to make one on the night, you crazy fools!)
300ml x Thick cream cream
2 x Passionfruits
2 x kiwi fruits
2 x Nectarines
1 x Punnet of strawberries
1 x Bunch fresh mint
Pour frozen berries out into a bowl and let defrost before the dinner party commences, (you can also splash in some Cointreau to really make the berries sing – but what would a drunken berry sing?).
Crumble up the meringue base onto a platter in an artsy formation.
Slice your nectarines, strawberries & kiwi fruits (discard fuzzy skin) into pleasing looking slices.
Scatter your berries, nectarines, strawberries & kiwi fruit over the top of your meringue base.
Drizzle lavishly with your glorious cream.
Top with the passionfruit pulp & ripped up fresh mint leaves.
Serve with flourish, an air of calm and if you’re feeling outrageous a scoop of vanilla bean ice cream.