So quick, so light, so delicious and essentially it is just orange and whisky-infused cream…but it tastes like so much more, is intense and should only be served in small portions! Enjoy!
What you need…
100g caster sugar
3 tablespoons fine-cut marmalade
Juice of ½ orange
Pared rind of 1 orange, cut into 2 halves
450ml double cream
16 – 24 fresh raspberries, to decorate
What to do…
Tip the whisky, sugar, marmalade, orange juice and half the pared orange rind into a saucepan. Stir over a moderate heat until the sugar dissolves and the marmalade melts. Bring to the boil, allow to bubble for 1 minute and then remove the syrup that you’ve created from the heat and set aside for at least 1 hour (I did this bit in the morning and then finished the desserts later in the afternoon).
Remove the orange rind from the syrup and discard. Pour the syrup into a mixing bowl. Then add the cream and whisk using an electric hand whisk until soft peaks form.
Spoon into 8 pretty glasses or cups (choose wide-necked ones if you don’t want to make this bit tricky). Cut the remaining orange rind into thin strips and then decorate each of your whisky creams with a scattering of orange rind and 2 – 3 raspberries – simply wonderful!!!
Will keep in the fridge for at least 24 hours.
Seriously? It couldn’t be easer!