Scottish Stone Cream Recipes

SCOTTISH CREAM (AS OPPOSED TO IRISH CREAM)

Steps:

• Dump all the ingredients in a blender and whizz on high for 30 seconds.
• Bottle in a tightly sealed container and keep in the fridge.
• Be sure the shake the bottle well before serving.
• This will keep for up to two months in the fridge.
• Note: Don't use heavy cream, it tends to separate.
• If you can't find light cream, use half and half, or whole milk.

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.

STONE CREAM

Steps:

• Sprinkle the gelatin over the cream and heat slowly until gelatin has dissolved.
• Add the vanilla extract.
• Let this cool down for about 15 minutes,.
• Place a deep glass bowl on the kitchen floor on a layer of newspaper.
• Place in the glass bowl the apricot jam to cover the bottom, the wineglass sherry, and the juice and grated rind of the lemon.
• Climb up on the stepladder and carefully pour the cream into the glass dish from as high as you can.
• Place the dish in the refrigerator overnight.
• The next day the dish will be aerated and bubbly, and ready to serve.