Edinburgh Fog

Name: Edinburgh Fog
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: Scottish
Ingredients: 300 ml double cream; 25 g caster sugar; 2 tbsp scotch whisky; 0.5 tsp pure vanilla extract; 100 g ratafia biscuits; 40 g flaked almonds; 0.25 tsp Ground nutmeg; 20 g dark chocolate

A luscious historic Edinburgh dessert of rich double cream folded with crushed almond ratafia biscuits, toasted nuts, and a splash of Scotch whisky.

🇬🇧United Kingdom· Central Belt

Prep: 15 min
Cook: 5 min
Total: 20 min
Servings: 4
Difficulty: Easy
Calories: 485 kcal

Ingredients

0 of 8 gathered

Servings

300 ml double cream — well chilled
25 g caster sugar — fine white sugar
2 tbsp scotch whisky — smooth blended or gentle malt
½ tsp pure vanilla extract — for rounded aroma
100 g ratafia biscuits — small crisp almond biscuits, or traditional macaroons
40 g flaked almonds — for nutty crunch
¼ tsp Ground nutmeg — freshly grated
20 g dark chocolate — finely grated or shaved for garnish

Equipment

•Frying pan
•Large mixing bowl
•Balloon whisk
•Rolling pin
•4 dessert glasses

Nutrition

Per serving, approximate

Calories: 485 kcal
fat: 39 g
carbs: 28 g
fibre: 2 g
protein: 5 g
calories: 485 kcal

Instructions

1
Place a small dry frying pan over a medium hob.
2
Add the flaked almonds and toast for 2 to 3 minutes until pale golden and fragrant.
3
Tip the toasted almonds onto a plate to cool completely.
4
Place the ratafia biscuits in a clean bag and crush lightly with a rolling pin into coarse crumbs.
5
Pour the cold double cream into a large mixing bowl.
6
Add the caster sugar and vanilla extract to the bowl.
7
Whisk the cream until soft, billowy peaks form.
8
Gently fold the Scotch whisky through the whipped cream using a spatula.
9
Fold three-quarters of the crushed biscuits and toasted almonds into the cream mixture.
10
Spoon the soft cream pudding evenly into four chilled dessert glasses.
11
Garnish each glass with the remaining biscuits, toasted almonds, grated dark chocolate, and a dust of nutmeg.

Chef's tips

Watch the almonds closely while toasting in the dry pan, as their oils make them burn in seconds. Avoid over-whipping the cream before folding, because stirring in the whisky and biscuit crumbs will thicken the mixture naturally.

Ingredient substitutions

ratafia biscuits → crushed Italian amaretti biscuits or soft almond macaroons
Scotch whisky → Drambuie liqueur or Scottish heather honey for an alcohol-free alternative

Storage

Store chilled in the fridge for up to 12 hours, though it is best eaten within 2 hours of assembly before the biscuits soften.

Reheating

This is a cold cream dessert and must not be reheated.

Common mistakes to avoid

•Over-whipping the cream until grainy and butter-like before folding.
•Crushing the biscuits into fine powder rather than leaving crunchy coarse rubble.
•Adding hot toasted almonds directly into the whipped cream, causing it to melt.

Serving suggestions

Serve chilled in stemmed crystal glasses alongside crisp shortbread fingers.Accompany with a small dram of single malt whisky or fresh Scottish raspberries.