Scottish Cream As Opposed To Irish Cream Recipes

CALEDONIAN CREAM RECIPE

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.

DELICIOUS IRISH CREAM (NO EGGS)

Steps:

• In a blender combine all ingredients; blend on high power for about 20-30 seconds.
• Store tightly sealed in the refrigerator.
• Shake well before using.

SCOTTISH STONE CREAM

Steps:

• Soften the gelatin in the sherry.
• Heat the light cream and the sugar together while stirring in the top of a double boiler over simmering water until the sugar has dissolved. Blend in the gelatin-sherry mixture and stir until the gelatin has dissolved. Remove from heat and cool down until the mixture begins to thicken. Add the vanilla extract.
• Spread half of the apricot jam in the bottom of a glass serving dish. If the jam is very thick thin it out with a little brandy.
• Spoon in the cream mixture and place in your refrigerator. When this has set, spread the remaining apricot jam over. Sprinkle with toasted almonds, if wished.

IRISH CREAM

Steps:

• Combine all ingredients in blender.
• Store in a dark bottle in the refrigerator.

BAILEY'S (COPYCAT) IRISH CREAM

Steps:

• Dissolve coffee in 1 oz very hot water.
• Combine all ingredients in blender.
• Blend& pour into container.
• Store in refrigerator.