Name: Caledonian Cream
Cuisine: British
Ingredients: 2 heaped tbsp Seville orange marmalade warmed gently and then sieved through a plastic mesh with the back of a wooden spoon to ‘mince’ the peel; 1 x 140 g (4.5 oz) tub of traditional Highland crowdie cheese; 200 ml (7 fl oz) fresh double cream; 2–3 generous tbsp blended Scotch whisky; 2 tbsp lemon juice

Preparation info

Difficulty
Easy

Appears in

The Three Chimneys Marmalade Bible

By Shirley Spear

Published 2016

About

This is delicious served on its own or with fruit of any kind, including poached apples, plums, apricots and pears, plus all the soft fruits of summer. At The Three Chimneys we have used it to sandwich together homemade meringues, served with fresh strawberries.

Ingredients

2 heaped tbsp Seville orange marmalade warmed gently and then sieved through a plastic mesh with the back of a wooden spoon to ‘mince’ the peel
1 x 140 g (

Method

Sieve the warmed marmalade into a mixing bowl. Add the lemon juice and whisky and mix well, then add the crowdie cheese and the double cream. Beat together with a whisk until the cheese is much smoother and combines well with the other ingredients. Add more whisky or lemon juice if necessary to suit your own taste. Spoon into a serving dish and refrigerate until ready to use. Toasted medium oat

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Caledonian Cream

Ingredients

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