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Title: Heather Cream Swans
Categories: Irish Alcohol Dessert
Yield: 1 Batch
| ** British Measurements ** | ||
| MERINGUE | ||
| 2 | Egg whites | |
| 4 | oz | Caster (granulated) sugar |
| FILLING | ||
| 1/4 | pt | Double (heavy) cream |
| 2 | tb | Heather Cream Liqueur |
** British Measurements **
Whip up egg whites until light and fluffy then gradually beat in half of the sugar. The meringue should be stiff and shiny.
Fold in the remaining sugar and put the meringue into a piping bag with a star pipe in it.
Onto a baking tray with baking parchment on it, pipe the sides of the swans as an oval with a little raised part for the tail. You will need left and right hand sides for each swan. The neck is made in the shape of an "S".
Bake the meringue at 225øF / 110øC / gas 1/4 for about three hours until dry.
Whip up cream and Heather Cream Liqueur until stiff. Sandwich sides together then place on neck. "Luxurious Recipes with Heather Cream" Inver House Distillers, Ltd. Airdrie, Lanarkshire, Scotland
Scanned and formatted for you by The WEE Scot -- paul macGregor
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