Edinburgh fog

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

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

Europe
United Kingdom
Dessert
Gluten-free
Vegetarian

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.