Edinburgh Fog
- Reviews 1
Ready In: 15 mins
Serves: 2
Ingredients
- 1⁄2 pint double cream
- 1 ounce caster sugar (fine granulated)
- 2 ounces macaroons
- almond essence
- drambuie
- 1 ounce sliced almonds
Directions
- 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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