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    Glenfiddich Honey Creams

    Source of Recipe

    Brenda-Lee Olson

    Recipe Introduction

    original recipe by Mille modified to GFCF by BL Olson

    List of Ingredients

    4 tablespoons thick honey
    4 egg yolks
    10 fluid ounces coconut cream, chilled almost to freezing
    4 tablespoons glenfiddich scotch or other Scotch whisky
    grated gf/cfchocolate, for decoration

    Recipe

    Heat the honey in a pan until it is runny.

    Beat the egg yolks and slowly add the honey, beating until it has thickened and turned a pale yellow colour.

    Whip the coconut cream and add the whisky, one tablespoon at a time.

    Fold together the egg yolk mixture and the cream mixture.

    Divide into eight ramekins or individual dessert dishes and
    sprinkle with grated chocolate.

    Place on a tray, cover and freeze.

    Caution: These are "adult" cookies. Replace the whiskey with apple juice for a children's version. BL

 

 

 


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