We booked a table at A Room In The West End for lunch (I had Smoked salmon on a coriander tattie salad with balsamic reduction for starter, then Char grilled chicken breast on (minus this for me - ick!) black pudding with a wild mushroom cream sauce for main and for dessert a very dreamy Chocolate Brownie with Raspberry Ice Cream) and then we happily sipped our way through cocktails at Sygn before heading over to Oloroso for some more of the same. Sis In Law and I finally managed to get home at midnight!
Each year I usually make 'The Girls' a small hamper of goodies to enjoy in the lead up to the big day, truffles are always a feature. This year I decided to make them something slightly different so truffles haven't made an appearance ... I did get ordered home to make some once they found this out but hopefully they will forgive me when they discover what they do have!
Christmas Cream Liqueur
300g Dulce de Leche
1 tbsp instant coffee dissolved in 1 tbsp boiling water
1 tsp vanilla extract
300ml frangelico
284ml and 142ml pot single cream
Spoon the Dulce de Leche into a bowl, then beat in the coffee, vanilla and frangelico until smooth. Stir in both pots of cream until well mixed.
Pour into 1 large or several smaller sterilised bottles. This will keep in the fridge for 2 weeks. Drink in liqueur glasses or serve over ice.
Makes approx 1 litre
Adapted from Good Food
I made this for Christmas Eve a few years ago and it was so delicious that I've made it pretty much every year since. Mum In Law especially has a soft spot for it so its a double batch every time its made! My version uses frangelico but the original states brandy, I guess any kind of alcohol could be used (within reason) so feel free to use your own favorite as I have.
This post is to be continued ... part two is coming up ;0)
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