2016 11 08 11.06.47

Craig Dhu Mist

A wonderful dessert - almost zero cooking time, but lots of delicious calories!

Ingredients
1 pint double cream
1 oz caster sugar
3 tbsps STAG'S BREATH LIQUEUR
5 oz ratafia biscuits
1 oz blanched almonds, toasted under grill

Method
Beat the cream until fairly stiff, then fold in sugar and Stag's Breath Liqueur. Roughly crush ratafias and mix into the cream. Put into individual glass dishes and decorate with toasted almonds.

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Meikles of Scotland Ltd, Station Road, Newtonmore, Highland Region, PH20 1AR.

t: 01540 673733 | e: information@stagsbreath.co.uk | VAT no. 481 6241 48