Orange Whisky Cream Serves 6 1 packet orange jelly, ¾ pint db cream, 5tbs thick orange marmalade, 2tbs whisky, 2tsp powdered gelatine. Make up jelly with ¾ pint boiling water, pour ½ pint of jelly into bowl, add gelatine and stir, chill quickly until sloppy consistency, add whisky to remaining jelly and cool to room temperature, whip the cream but not stiffly, add marmalade, stir, add to half-set jelly, pour half of mixture into dish and set rapidly in freezer, when set pour on carefully the whisky jelly, set rapidly in freezer, pour on remaining cream and refrigerate
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