Edinburg Fog |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | |||||||||
| INGREDIENTS: | ||
| 1/2 pint (300 ml) double cream | 1 oz (25g) castor sugar, or to taste | a few drops almond essence |
| 2oz (50g) small ratafia biscuits or small macaroons | 1 oz (25g) blanched, split almonds | |
| 1 | Whip the cream until stiff, then sweeten to taste. Mix well with the small ratafia biscuits or crushed small macaroons and finally add the slivered almonds. Chill well before serving. |