Caledonian Cream

2 cups heavy cream
1 1/2 cups small curd cottage cheese, seived
6 heaping tablespoons finely-cut orange marmalade
3 tablespoons malt whiskey or brandy
3 tablespoons sugar (optional or to taste)
Candied orange peel (optional)

In a bowl, whip 2 cups heavy cream until stiff. Fold in 1 1/2 cups small curd cottage cheese, seived, 6 heaping tablespoons finely-cut orange marmalade, 3 tablespoons malt whiskey or brandy, and 3 tablespoons sugar (optional or to taste). Spoon the cream into six sherbert glasses and chill the dessert for at least 2 hours. Garnish each glass with candied orange peel.

Good with Diplomatic Bread Pudding.


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