Caledonian Cream

• 2 large sweet Spanish navel oranges
• 300 ml (10fl oz) whipping cream

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. Put in the base of a glass serving dish. Put the marmalade and brandy into processor with the orange zest and blend until smooth (this