Name: Edinburgh fog
Yield: To Serve Six
Cuisine: United Kingdom
Ingredients: sherry for sprinkling; 50 g (2 oz) chopped blanched almonds; 1 teaspoon vanilla sugar (castor sugar in which your vanilla pod is stored); 50 g (2 oz) tiny ratafias which are sold by the box; 1 tablespoon castor sugar; 275 ml (½ pint) cream

Preparation info

To Serve
Six

Difficulty
Easy

Appears in

British Cooking

By Caroline Conran

Published 1978

About

This extremely rich and delicious pudding should be served with fresh raspberries or some other fresh fruit.

Ingredients

275 ml (½ pint) cream
1 tablespoon castor sugar

Method

Beat the cream to a soft light froth, flavour it with sugar and vanilla sugar and stir in the chopped blanched almonds. Spread out the ratafias, sprinkle them with the sherry and then stir them very briefly into the cream. Serve the Tog’ in a bowl, with a larger bowl of raspberries beside it.

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Edinburgh fog

Ingredients

Method

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