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Whipkull
- Yield:
8-12
- Difficulty
Easy
Published 2003
This is an old Shetland New Year’s Day breakfast that was eaten with rich shortbread as a memorable start to the year. It’s thought to be of Scandinavian origin.
Ingredients
4 175 g 6 oz
Method
Making
Beat the egg yolks and sugar till thick and foamy. This can be done in a bowl over a pan of hot water or in a double boiler. Add the rum. Beat the cream in another bowl until stiff and add to the mixture. Serve with thin Petticoat Tails or Balmoral Shortbread.
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