Honey Creams With Whisky Oranges

By Valli Little

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This gourmet dessert is perfect for special occasion dinner parties.

All you have to do is throw all your ingredients of Honey Creams With Whisky Oranges

  1. 300ml thickened cream
  2. 300ml thin cream
  3. 50ml honey
  4. 3 gelatine leaves*
  5. 1/4 cup (60ml) whisky or Drambuie*
  6. 350g caster sugar
  7. 1 cinnamon stick
  8. 1/4 cup (60ml) whisky or Drambuie*
  9. 4 oranges, peeled, flesh sliced into 5mm-thick rounds

The instruction how to make Honey Creams With Whisky Oranges

  1. Place the creams and honey in a saucepan over low heat and bring to scalding point. Meanwhile, soak the gelatine leaves in cold water for 5 minutes. Remove leaves, squeeze out excess water, add to the warm cream and stir to dissolve. Add the whisky or Drambuie, then pour into six 125ml dariole moulds. Cover with plastic wrap and chill overnight.
  2. To make the oranges, place the sugar, 1/2 cup (125ml) water, cinnamon and 2 tablespoons of the whisky or Drambuie in a saucepan over low heat, stirring until the sugar dissolves. Turn heat to medium and simmer for 10-15 minutes until golden, brushing down the sides of the saucepan with a wet pastry brush to remove any sugar crystals.
  3. Place orange slices in a shallow dish and drizzle with remaining whisky. Pour the caramel over the oranges and set aside for 2 hours, by which time some of the caramel with have liquified to make a sauce, leaving some shards of toffee.
  4. When ready to serve, dip the base of the moulds in warm water and run a knife around rims. Invert onto plates and serve with oranges. Drizzle with extra sauce.

Nutritions of Honey Creams With Whisky Oranges

fatContent: 697.163 calories
saturatedFatContent: 37 grams fat
carbohydrateContent: 23 grams saturated fat
sugarContent: 78 grams carbohydrates
fibreContent: 78 grams sugar
cholesterolContent: 3 grams protein
sodiumContent: 104 milligrams cholesterol

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