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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Edinburgh used to be known as Auld Reekie (Old Smokie) in the days of coal fires - Robert Louis Stevenson, who was a sickly child, used to complain about it in the 19th century. Here is a recipe for a rich, sweet dessert which recalls those days. The original recipe used almond flavoured ratafia biscuits/cookies but as these are not easily available, almond flavoured cookies or macaroon biscuits or similar can be used. recipe from Ingredients:
1/2 pint double cream |
1 ounce caster sugar (fine granulated) |
2 ounces macaroons |
almond essence |
drambuie |
1 ounce sliced almonds |
Directions:
1. 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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