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8 ounces chocolate, melted to carefully brush inside waxed petit four cases, once done chill in the fridge until hardened
Melt 10 ounces chocolate, cool and add 4 ounces of softened butter, beat well
Add 4 egg yolks, one at a time and beat well.
Add 3 or 4 tablespoons of brandy or calvados, and assorted chopped nuts and glacé fruits to make a stiff mixture..
Carefully pile the mixture into your cases and chill again.( the mixture that is, not you !)
Peel off the waxed cases before dazzling your guests.
Now this is Scotch Mist, having dined in a fabulous hotel in the New Forest many years ago, I very cheekily asked the waiter for the recipe. To my utter amazement the chef appeared with the recipe scribbled on a piece of paper, it started 'take a gallon of cream' ! Over the years I have refined it to more manageable quantities.
10-12 ounces of meringues, crushed
4 large egg whites
8 ounces caster sugar
2 fluid ounces of Drambuie
6 fluid ounces of Scotch
1 pint double or whipping cream
Crush the meringues into a large bowl,
In a separate bowl whip the egg whites and sugar, slowly add the alcohol
in another bowl whip the cream to soft peaks.
Fold the cream into the meringues, and then add the egg mix.
Pop into a large freezer box, or several small ones, then freeze until wanted.
its very rich, doesn’t freeze solid and is a Christmas favourite