British Pantry’s Eton Mess Makes for Delicious Eatin’

CENTERVILLE, Georgia (41NBC/WMGT) — When Jan Francis started to miss food from home in England, she decided to open up the British Pantry in 2004.

“I needed my Bisto for my gravy…that’s what started it,” said Francis.

Six years later, Francis added on a tea room to serve lunch and desserts which only added to it’s success.

“It was something different to try, you know not the same old burger places for lunch,” said faithful customer Janice Stefanski.

The pantry carries everything from jaffa cakes to digestive biscuits to English sausages and souvenirs.

Mary Lou Carlson said, “One day I saw the sign out there and I decided I’m going to come in and see what it’s like and I love it.”

The menu is an endless list of quiche, sandwiches, scones, and teas.

“The quiche is fabulous, she has different sides every week so that kind of changes out, the desserts are to die for,” according to Stefanski.

A dessert on the menu comes from the College of Eton. The story behind the Eton mess is one Francis likes to tell.

“Some college students went out on a picnic with their dog and their dog sat on the picnic basket so everything got messed up inside the picnic basket,” laughs Francis.

The bottom layer consists of a strawberry and raspberry mixture. Then crumble pieces of meringue on top of that.

“You get your Devonshire cream which is heavy whipped cream and you put it on top,” added Francis.

Carlson said, “When it comes it’s such a big thing and you think I can’t finish this, but when you start it is absolutely wonderful, I just love it, it’s my favorite of all her desserts.”

The British Pantry & Team Room is located at 100 Houston Lake Blvd-Suite, Centerville, GA 31028. Store hours are 10A.M. to 6P.M. Monday through Saturday. Tea room hours are 11A.M. to 2:30P.M. Tuesday through Saturday.

British Pantry & Tea Room Eton Mess Recipe
Ingredients:
3.5 oz ready-made meringue
1lb fresh strawberries
1 tbsp. confectioner sugar

Directions:
Place the whipping cream in a large mixing bowl, add the sugar and whip with an electric mixer until the cream is light and fluffy. Do not over whip the cream.
Place the strawberries in another mixing bowl and press them gently with the back of the fork or a potato masher. 
Add the sugar and mix
Put the strawberry mixture in the bottom of 7″ trifle or glass serving dish, top with meringue, more cream and then more meringue.
Spoon more of the strawberry mixture on top and sprinkle some meringue on top.