European
European - British - Mains
Easy Edinburgh Fog Recipe
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 250ml double cream (1 cup)
- • 30g caster sugar (2 tbsp)
- • 60g biscuits (of your choice, or 2 old scones)
- • 1 tsp almond essence
- • 30g sliced almonds (3 tbsp)
- • 2 tbsp Drambuie
Preparation Steps
1
Phase 1
Put cream and sugar in a large bowl. Whip until it has soft peaks.
2
Phase 2
Add the almond essence and whisky and gently fold it into the cream
3
Phase 3
Use a bowl or individual glasses/bowls
4
Phase 4
Layer half of the cream on the bottom
5
Phase 5
Crumble the biscuits/scones on top
6
Phase 6
Layer the rest of the cream. If you want you can do more, smaller layers.
7
Phase 7
Sprinkle the sliced almonds over the top
8
Phase 8
Serve immediately or put in the fridge to serve later the same day