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Edinburgh Fog

This adaptation of a very old Scottish recipe is a favorite for Celtic events such as Burns Night. It was originally conceived to make use of leftover scones in the Scottish household.  We like to use crumbled pound cake in place of scones.

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

½ cup crumbled pound cake

½ cup blanched almonds, chopped

Beat cream to a stiff froth with sugar and vanilla. Mix thoroughly with crumbled cake and almonds. Chill well and serve in dessert goblets with fruit sauce on top.

 

Fruit sauce


¾ cup fresh orange juice

2 tablespoons sugar

1 tablespoon cornstarch

¼ cup strawberries

¼ cup grapes

½ cup mandarin oranges, drained

½ cup raspberries

1 tablespoon lemon juice


Combine sugar and cornstarch in a small saucepan. Gradually add orange juice and bring to a boil. Lower heat and add the remaining ingredients. Heat thoroughly but do not boil.  Remove from heat. Chill. Spoon over individual servings of Edinburgh Fog.


A Year of TeasThis recipe is one of over 100 great recipes from A Year of Teas at The Elmwood Inn by Shelley and Bruce Richardson. Benjamin Press 2005 edition.

Order an autographed copy online for $19.95, plus s/h.







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