| 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
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| 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.
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| 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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