| Edinburgh Fog |
| ingredients: |
Half
pint double cream
One ounce castor (fine granulated)
sugar
Two ounces small macaroon biscuits
Almond essence
Drambuie liqueur to taste
One ounce flaked almonds |
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| method: |
The cream should be whipped until
it is stiff and the sugar added
to your own preference. Crush
the macaroon biscuits and mix
well with the cream. Add a few
drops of almond essence and Drambuie
liqueur (or rum, whisky or brandy)
to taste. Serve well chilled as
a luxury dessert.
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| Edinburgh
used to be known as "Auld Reekie"
(Old Smokie) in the days of coal fires
- Robert Louis Stevenson, who was a
sickly child, used to complain about
it in the 19th century. Here is a recipe
for a rich, sweet dessert which recalls
those days. The original recipe used
almond flavoured "ratafia"
biscuits/cookies but as these are not
easily available, almond flavoured cookies
or macaroon biscuits or similar can
be used. |
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