This dessert is known by lots of different names, but we have always called it Edinburgh Fog.
Half pint double cream One ounce castor (fine granulated) sugar Two ounces small macaroon biscuits or almond flavoured cookies Almond essence Drambuie liqueur to taste One ounce flaked almonds
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 almonds and cream. Add a few drops of almond essence and Drambuie liqueur (or rum, whisky or brandy) to taste. Serve well chilled as a dessert.