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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