Edinburgh Fog

photo by mersaydees

- Ready In:
- 15mins
- Ingredients:
- 6
- 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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RECIPE SUBMITTED BY
Queen Dana
United States
I love trying new dishes. For me, food is a way of experiencing the world without leaving my home, and I'm hoping that as my two sons get older that I can convince them to come with me on my culinary adventures.