Edinburgh Fog

Recipe by Queen Dana
READY IN: 15mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 12
    pint double cream
  • 1
    ounce caster sugar (fine granulated)
  • 2
    ounces macaroons
  • almond essence
  • drambuie
  • 1
    ounce sliced almonds
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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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