Post by Sylvia on Jul 7, 2009 1:39:18 GMT -6
This is a refreshing dessert which uses marmalade, a popular ingredient in Scottish cooking since its invention in Dundee in 1797.
Caledonian Cream
Cream Ingredients:
4oz/100g cream cheese (about half a cup)
4 fl oz/112ml 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
Base Ingredients:
4 oranges, segmented and the pith removed
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.
Sylvia
Caledonian Cream
Cream Ingredients:
4oz/100g cream cheese (about half a cup)
4 fl oz/112ml 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
Base Ingredients:
4 oranges, segmented and the pith removed
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.
Sylvia