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 TOPPING
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.
Find this recipe and many more in A YEAR OF TEAS AT THE ELMWOOD INN