I'm cooking for dinner-theatre, three week season with 130 covers per night. I have my heart set on Eton Mess for dessert (it's appropriate for the show, easy to prep and a great crowd-pleaser!). BUT the season is in July which is mid-winter here in NZ so I have to rely on frozen berries. Most will be mushed up but I want some decent chunks of fruit in the main body of the dessert, as well as some whole or halved berries to decorate. I've only ever used frozen berries for coulis-type beasts. How well will they hold up for decoration??
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)