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FOOD & DRINK.

Recipe of the week As Scots, we're treated to the likes of fudge at weddings and special occasions, but why shouldn't we sample the sweet delicacy more frequently throughout the year? Dario Riccomini of Aldomak is a fan of using fudge in a multitude of delicious ways. With the weather picking up and sunshine making a sporadic appearance, after dinner treats can only call for one thing: ice cream. Combine the soft sweetness of fudge with juicy, flavourful raisins and dish it out in scoops to family and friends.

METHOD The day before place the brandy and raisins together and leave to soak. Place the caster sugar and water in a pan and bring to the boil. Once boiling, leave to rapidly boil for 5 minutes.

Place the egg yolks into a mixing bowl, and once the sugar and water have been boiling for 2 minutes, set the electric whisk to medium speed.

At 5 minutes, take the sugar and water off the stove, turn the electric whisk up to full speed, and pour onto the egg yolks. Whisk until thick, foamy and cold.

Strain off the raisins and add the brandy to the cream and whip until thick and creamy. Remove the egg yolk mixture from the electric whisk.

Add the chopped fudge and the soaked raisins. Spoon in the lightly ? Serves 6 Ingredients: 35mls brandy 75g raisins 125g caster sugar 75ml cold water 4 medium Scottish egg yolks 1 tub double cream very lightly whipped 150g pack Specially Selected Scottish fudge, broken up lightly whipped cream, then, freeze overnight. Serve scooped out into glasses and serve. You may need to leave for 5-10 minutes to soften slightly, before serving.

Specially Selected Handmade Scottish Fudge PS1.29, 150g, 86p per 100g

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Title Annotation:Features
Publication:Daily Record (Glasgow, Scotland)
Date:Apr 20, 2019
Words:292
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