Caledonian cream

Caledonian cream

By
From
Cooking from memory
Serves
4
Photographer
Mark Roper

A refreshing dessert which uses marmalade – a popular ingredient in Scottish cooking since its invention in Dundee in 1797. It is best eaten within a few hours of preparation, as refrigerating for too long will cause the cream to lose its texture.

Ingredients

Quantity Ingredient
2 oranges, pith removed
1 teaspoon rum or whisky, (optional)
2 oranges, rined

Cream

Quantity Ingredient
250g cream cheese
250ml double cream
2 tablespoons marmalade
2 tablespoons whisky or rum
2 teaspoon lemon juice
2 tablespoons caster sugar

Method

  1. Blend all the cream ingredients until smooth.
  2. Segment the oranges and place in the bottom of four longstemmed glasses. Add the rum to the oranges and pour the cream on top. Refrigerate until set.
  3. Boil the orange rind in water for a few minutes to reduce the bitterness and then drain. Slice the rind and use to garnish the dessert before serving.
Tags:
Jewish
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again