Edinburgh Fog
© Copyright Frank D. Kanu 2000-2008
And another one from Graham Stewart:
What you need:
Half a pint of double cream
One ounce of castor sugar
Two ounces of small macaroon biscuits (or almond cookies, that sort of thing)
Almond essence
Drambuie liqueur to taste (If you don’t have Drambuie just replace it with some of the whisky you’ll have left over from the cranachan.)
One ounce of flaked almonds (almonds are a BIG thing in this dessert!)
What you do:
Whip the cream until it’s stiff and then fold in the sugar. Crush the macaroon biscuits and mix them really well with the cream. Add a few drops of almond essence and Drambuie liqueur (first time not too much until you get a taste for what you like). Serve well chilled.
Technorati (All Links are external): almond cookies biscuits castor sugar dessert drambuie edinburgh flaked almonds fog half a pint liqueur macaroon ounce stiff whip whisky cooking
And another one from Graham Stewart:
What you need:
Half a pint of double cream
One ounce of castor sugar
Two ounces of small macaroon biscuits (or almond cookies, that sort of thing)
Almond essence
Drambuie liqueur to taste (If you don’t have Drambuie just replace it with some of the whisky you’ll have left over from the cranachan.)
One ounce of flaked almonds (almonds are a BIG thing in this dessert!)
What you do:
Whip the cream until it’s stiff and then fold in the sugar. Crush the macaroon biscuits and mix them really well with the cream. Add a few drops of almond essence and Drambuie liqueur (first time not too much until you get a taste for what you like). Serve well chilled.
Tags:
almond cookies biscuits castor sugar dessert drambuie edinburgh flaked almonds fog half a pint liqueur macaroon ounce stiff whip whiskyTechnorati (All Links are external): almond cookies biscuits castor sugar dessert drambuie edinburgh flaked almonds fog half a pint liqueur macaroon ounce stiff whip whisky cooking
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