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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
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.
observations:
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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