Caledonia creams
Serves: 4
Prep time: 10 minsTotal time: 
Recipe by Rachel McCormack / Recipe photograph by Toby Scott
Caledonia creams
Serves: 4
Prep time: 10 minsTotal time: 
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
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
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.
