Text 13818, 59 rader
Skriven 2007-04-08 14:01:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: more trip 333
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 ML> Charles-Lachaud, a layer of hazelnut praline, a
 ML> layer of cake, and a layer of excellent chocolate mousse,
 ML> all coated in a dark couverture
 JW> Although not in the same league at all, I was reminded that I finally
 JW> got to taste Australia's famous Tim Tams. An Australian miner, who

You could easily have gotten some by an alternate route, such as
application to the Demon Vintner of Gifford Street.

 JW> went home during spring break, brought his favourite Realtor two
 JW> packages which he generously shared with the rest of the office. They
 JW> really are quite good for a commercial cookie or I should say biscuit.

TJ's has something reminiscent of them, as does the LU cookie
company (I believe the venerable Burry company was subsumed into
this brand). My new favorite is chocolate-covered Biscoffs, which
are comparable if you eat two at once but have a nice cinnamon
taste.

 JW> For those of you who haven't had the pleasure yet: a layer of
 JW> chocolate fudge sandwiched between two chocolate wafers, all dipped in
 JW> a chocolate coating.

There are several flavors. The one that nearly took my teeth
down has a caramel layer.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Whiskey and Chocolate Crunch
 Categories: Paul1, Scot/irish, Alcohol, Chocolate, Pudding
      Yield: 6 servings

      2 oz Chocolate digestive
           . biscuits; crushed
      1 pt Whipped cream
      3 tb Whiskey (any good Scotch)
      1 oz Caster sugar
      2    Egg whites
      2 dr Vanilla essence
      1 oz Almonds; split & toasted
           Grated chocolate to
           . decorate

  Crush the biscuits and spread equal amounts in the bottom of six glass
  sundae dishes.  Whip together in a bowl the cream, whisky, sugar and
  vanilla until stiff.  In a separate bowl whip the egg whites until
  stiff, then fold into the cream mixture.  Spoon equal quantities of
  the mixture into the dishes, covering the biscuits.  Chill and
  decorate with toasted almonds and grated chocolate.

  **  Favorite Scottish Recipes  --  Johanna Mathie  **
  **  ISBN = 1 898435 12 X  **
  Posted by  The WEE Scot  --  Paul MacGregor

MMMMM

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