Quick, Easy and Delicious: A Recipe for Caledonian Cream Dessert
Why 'Caledonian'?
This is an old Scottish recipe for a dessert I can remember having whenever I visited my great grandmother.
Dessert at her house was always one of two things, Cissies Cream, as I called this, and pear segments with lime jelly and evaporated milk. Why she liked that so much I really don't know! It's good but not nearly so good as Caledonian Cream.
Years later I was talking to the owner of a small restaurant in Scotland and mentioned the yummy dessert I'd enjoyed so much. He told me it was a 'Scottish classic' and had once been served just as we would now serve ice cream. It's real name was 'Caledonian Cream' but for me, it will always be Cissie's Cream and remind of a very stately, silver haired lady I loved very much.
Preparation Time (mostly in the freezer)
If you like this recipe, you might enjoy this!
Ingredients
- 2 heaped tablespoons Marmalade, Good quality Dundee marmalade,
- 2 tubs Cottage Cheese
- 2 tablespoons Whisky (or brandy), to taste
- 2 tablespoons Sugar
- 2 tablespoons Lemon Juice
- Put all the ingredients together in a liquidiser or food processor and blend.
- When the mixture is smooth, pour into a shallow container and freeze until solid.
- Remove from the freezer 1/2 an hour to an hour before serving or thaw, partially in the microwave.
Variations
To vary your Caldeonian Cream,
- Try using some whipped heavy cream instead of some of the cottage cheese.
- Use an orange flavored liqueur instead of Whisky. Cointreau is good, or you could try Drambuie.
- Choose an unusual marmalade - grapefruit has a rather different flavor to orange marmalade, for example.
This recipe is an excellent base for your own experiments, so why not create a cream dessert that is all your own?
If you can't find it locally -
To Serve
Use an ice cream scoop, or cut the slab of frozen dessert into small squares and add to wide mouthed dishes. Top with whipped cream, and another spoon full of Whisky if appropriate. Otherwise, you might enjoy to add a teaspoon of toasted oatmeal.
This is a uniquely Scottish dessert, and with a food processor and a freezer, it is so easy and quick to make. Enjoy this as part of a St Andrews Night Dinner or a Burns' Supper, or anytime you want to make dessert well ahead, and have it take no time at all.
The result is very tasty, but for the best flavour, leave it in the freezer overnight.
