Whisky Oranges With Honey Cream Recipes

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WHISKY ORANGES WITH HONEY CREAM



Whisky Oranges With Honey Cream image

This is such a light, easy recipe and perfect for a dinner party. It looks gorgeous in a glass serving bowl. Best prepared several days in advance, so that the oranges absorb the flavour of the syrup. Prepare the honey cream the day of serving. Cooking time does not include refrigeration. From the Australian Women's Weekly.

Provided by Daydream

Categories     Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

3/4 cup sugar
1/2 cup water
1/4 cup Scotch whisky
8 oranges
1 1/2 cups heavy cream
4 tablespoons honey
4 tablespoons Scotch whisky

Steps:

  • Stir sugar and water together over low to medium heat until sugar is dissoved.
  • Bring to the boil, then decrease heat and simmer for 2 minutes.
  • Remove from heat to cool, and add whisky.
  • Peel the oranges, ensuring that no white pith remains.
  • Cut the oranges into segments, cutting between membranes- if you do this over a bowl you will catch all the juice.
  • Place the segmented oranges in a bowl and carefully pour over the cooled syrup.
  • Refrigerate, covered, for up to three days before serving.
  • For the Honey Cream: Place the honey and whisky together in a small bowl and stir until well combined.
  • In a separate bowl, beat the cream softly.
  • Gradually add the honey mixture to the cream, beating until thick.
  • Refrigerate covered until serving time.

HONEY AND WHISKEY ICE CREAM



Honey and Whiskey Ice Cream image

This was a winning entry from the UK's "Masterchef" television programme in 1995. You don't need an ice cream maker and can use any liquid honey. I use Spanish orange blossom but the original used bell heather.

Provided by sophonisba

Categories     Frozen Desserts

Time 3h20m

Yield 4-6 serving(s)

Number Of Ingredients 4

300 ml double cream
60 ml whiskey
60 ml liquid honey
4 large egg yolks

Steps:

  • Whip the cream until it is thick adding the whisky gradually.
  • Put the honey in a small pan and heat it.
  • At the same time beat the yolks in a bowl.
  • Pour the hot honey into the bowl containing the yolks and carry on beating the mixture until it's pale and thick.
  • Gently fold in the cream and whisky mixture.
  • Put the mixture in a freezerproof container and freeze for three hours minimum.

Nutrition Facts : Calories 419, Fat 32.8, SaturatedFat 19.2, Cholesterol 314.6, Sodium 38.1, Carbohydrate 20.4, Sugar 17.8, Protein 4.3

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