Caledonia creams
Serves: 4
![Caledonia creams](/uploads/media/720x770/04/4834-Caledonian-Cream1120.jpg?v=1-0)
Recipe by Rachel McCormack / Recipe photograph by Toby Scott
Caledonia creams
Serves: 4
See more recipes
Nutritional information (per serving)
Calories
539Kcal
Fat
51gr
Saturates
32gr
Carbs
11gr
Sugars
11gr
Fibre
0gr
Protein
4gr
Salt
0.3gr
![Sainsbury's magazine](/uploads/media/100x100/02/11582-April-cover-.jpg?v=1-0)
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
![Sainsbury's magazine](/uploads/media/100x100/02/11582-April-cover-.jpg?v=1-0)
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 300ml double or whipping cream
- 1 x 180g pack cream cheese
- 2 tbsp bitter orange marmalade
- 3 tbsp light blended whisky or Speyside malt
- 1 tbsp caster sugar
- 2 tsp lemon juice
Step by step
Get ahead
Make up to 1 day ahead; cover and chill.
- In a large bowl whip the cream to soft peaks, then whisk in the cream cheese. Add the marmalade, whisky, sugar and lemon juice and combine – be careful you don't overbeat.
- Spoon into 4 small glasses and chill for at least 10 minutes. Serve garnished with orange zest and petticoat tails.