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Caledonian Cream
- Yield:
4
- Difficulty
Easy
Published 2003
An easy mix of lively flavours that were first combined by Mrs Dalgairns (circa 1829), the nineteenth-century cookery writer, when she mixed minced marmalade, brandy and the juice of a lemon through a couple of pints of cream.
Ingredients
2 300 ml 10 fl oz
Method
Making
Strip the zest from the oranges with a zester into the bowl of a food processor. Cut off all the white pith and remove each segment of the orange with a sharp knife, avoiding the white pith. Squeeze out any remaining juice from the leftover pith and put it in the base of a glass serving dish. Add the marmalade and brandy to the orange zest in the processor and blend until smoot
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