Well yes if you use the same ingredients they would be but Eton mess has meringue and cream and ambrosia has marshmallows and yogurt so not the same recipe at all traditionally
Can't imagine it without the acid from the strawberries though, would be weird with banana!
morticia,
Dec 21, 3:41pm
Someone said adding sugar to whipped cream was a Kiwi thing, someone disagreed. I don't thing anyone said Eton Mess was a Kiwi thing.
davidt4,
Dec 21, 3:57pm
Sweetened whipped cream is not unique to NZ either. Chantilly Cream is a mainstay of French patisserie.
buzzy110,
Dec 21, 4:10pm
Exactly
sarahb5,
Dec 21, 8:48pm
I don't think anyone said it was but I personally don't see the need to sweeten cream which is being served with food that is already sweetened such as meringue or strawberries and I also enjoy cream tasting of cream and nothing else - if that makes me odd or unusual then sobeit. I also don't like sweet sauces served with meat or poultry such as apricot or plum and the idea of making salad dressing with something as cloyingly sweet as condensed milk makes me gag, quite literally. But here's something you may not realise - we're all different and we all have different tastes. I eat what I like and don't really care whether anyone else likes it or not
kaddiew,
Dec 21, 9:11pm
Ditto!
taurus2005,
Dec 22, 9:49am
Can Eton Mess be made ahead of time or add the merangues before serving? Sounds yum
buzzy110,
Dec 22, 10:50am
I doubt that davidt4 was getting at you, merely adding to everyone's knowledge base. I thought about mentioning chantilly cream before davidt4 did but I am much more cautious these days due to sensitive souls thinking I am getting at them.
I agree with you that sweet or fruit sauces with savoury meats and sugared salad dressings are not, imo, foods to tempt the palate. I am sure that davidt4 is intelligent enough to realise that everyone is different with different tastes but this is an open forum and she is entitled to express her opinion about topics and to inform others that adding sugar to cream is not unique to NZ.
I always add a ½tspn of icing sugar to whipped cream and I too don't care what anyone else thinks. I don't whip cream for savoury foods and I don't know anyone who does. However, if there is a savoury dish that uses whipped cream I'd be delighted to hear about it cause I don't get to have whipped cream much and I rather like it.
davidt4,
Dec 22, 11:22am
If I have whipped cream left over (I never sweeten it) I add some to scrambled eggs. It improves the texture. I have also used it up as part of scalloped potatoes and to make a quick pan sauce for pan-fried fish or chicken.
djsh,
Dec 26, 6:20pm
I put raspberries and chopped white choc in mine too
unknowndisorder,
Nov 12, 1:53am
I have to admit my hazelnut torte turned into Eton mess, and was nice, but rich, and a good way to cover up my stuff up. Ah well, Xmas is over, thank goodness for that. I hate it. But the grandson did remind me of what it is all about.
He obviously has a good palette and being five, comes out with his opinion of things - the strawberry tart I made for that dinner wasn't my best work, but I didn't taste it first - should have used leftover pastry and then chucked the lot out and started again lol
Merry holidays :)
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