European
European - British - Mains
Caledonian Cream Recipe
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 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)
Preparation Steps
1
Phase 1
You need two bowls for the recipe. In one, mix together the marmalade, sugar, whisky liqueur, and orange or lemon juice.
2
Phase 2
In another bowl beat the cream to form stiff peaks.
3
Phase 3
Fold the marmalade mixture into the cream.
4
Phase 4
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!
5
Phase 5
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.