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Caledonian Cream
ingredients:

For the cream:
4oz cream cheese (about half a cup)
4 fluid ounces double cream (about half a cup)
1 tablespoon marmalade (thick, bitter marmalade is suggested but use what you have)
2 tablespoons brandy or rum
2 teaspoons lemon juice
Sugar to taste

For base:
4 oranges, segmented and the pith removed

method:

Blend all the ingredients for the cream in a liquidiser till smooth. Place the oranges in four long-stemmed glasses and, if you want, add a teaspoon of brandy (or rum) to these. Add the cream on top. Garnish with some orange zest (boil for a few minutes in water to reduce the bitterness). Serve chilled.

observations:
Here is a refreshing dessert which uses marmalade, a popular ingredient in Scottish cooking since its invention in Dundee in 1797.
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