Caledonian Cream Recipes

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CALEDONIAN CREAM RECIPE



Caledonian Cream Recipe image

Caledonian Cream is yet another delicious Scottish dessert combining classic Scottish ingredients like whisky liqueur and bitter marmalade with cream, lemon or orange juice and a bit of sugar for sweetness! It's easy to make and can be served on its own, with fruit, shortbread, as part of a trifle, or on top of Christmas Pudding. It can be served immediately or left to chill in the fridge to bring out the flavours further.

Provided by Phil & Sonja

Categories     Sweet Recipes

Time 25m

Number Of Ingredients 5

300ml double cream (whipping cream)
5 tbsp (70ml) whisky liqueur (we used Glayva)
7tbsp marmalade (bitter is best for a tart taste)
25g (2 tbsp) castor sugar
Juice of a small lemon or orange (or both combined - around 2-3 tbsp)

Steps:

  • You need two bowls for the recipe. In one, mix together the marmalade, sugar, whisky liqueur, and orange or lemon juice.
  • In another bowl beat the cream to form stiff peaks.
  • Fold the marmalade mixture into the cream.
  • Try the mixture and add any extra of the ingredients if you want to for personal taste. Just remember the whisky taste usually strengthens a bit after it's chilled!
  • If you're serving individually then put in glasses (with a layer of whisky soaked fruit at the bottom if you like). You can serve immediately or chill in the fridge to allow the flavours to develop further.

Nutrition Facts : Calories 559 calories, Carbohydrate 44 grams carbohydrates, Cholesterol 120 milligrams cholesterol, Fat 37 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 23 grams saturated fat, ServingSize 1, Sodium 95 milligrams sodium, Sugar 39 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

CALEDONIAN CREAM



Caledonian Cream image

Make and share this Caledonian Cream recipe from Food.com.

Provided by Outta Here

Categories     Dessert

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

4 ounces cream cheese, softened
4 fluid ounces double cream
1 tablespoon orange marmalade (the kind with orange peel in it)
2 tablespoons brandy (or rum)
2 teaspoons lemon juice
1 tablespoon sugar (to taste)
4 oranges, peeled, pith removed and segmented
4 teaspoons brandy (or rum)

Steps:

  • Place first 6 ingredients in a blender and blend until smooth. Add more sugar if needed.
  • Place the orange segments in four long-stemmed glasses and add a teaspoon of brandy (or rum) to each glass.
  • Divide the cream on top of each.
  • Chill until ready to serve. Serve chilled.

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