Edinburgh Fog
with Blackberries by Wendy Gudgeon
Ingredients (serves approx. 6)
120g blackberries 20g icing sugar 300ml double cream 50ml whisky or crème de cassis 1 tspn vanilla essence 60g crushed amaretti biscuits 25g toasted fl aked almonds 20g caster sugar
Method
• Combine the blackberries and icing sugar in a bowl and add the whisky or crème de cassis. Leave to stand for 15 mins.
• • • • •
Lightly crush the biscuits and mix with half the toasted fl aked almonds. Lightly whip the cream, caster sugar and vanilla essence until it forms soft peaks and fold in the biscuit mixture.
Divide between 6 glasses and spoon the blackberries on top. Sprinkle the remaining almonds on top and serve.
Wendy Gudgeon Tel: 01786 824 487 62
wendygudgeon@yahoo.co.uk www.wendygudgeon.co.uk To advertise in thewire t. 07720 429 613 e.
the.wire@btinternet.com
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