Delivery Home Delivery
menu close
Generic filters
Filter by Custom Post Type
Go to results

Iced Islay Whisky Cream with a Salad of Oranges & Prunes

by Nick Nairn

A warming whisky dessert is just the ticket to keeping warm on those cold winter nights! Add a tea syrup to it and you’ll be sorted.

Prep time

30 minutes

Cook time

1 hour






Step 1

To marinate the prunes, place the sugar and water in a pan and bring to a simmer until the sugar has dissolved. Add the tea bags and orange rind and leave to infuse for at least 10 minutes or up to an hour is fine.

Step 2

Add the prunes to the infused tea syrup bring to a gentle simmer and then cook for 10 minutes until the prunes are completely tender and nicely plumped up. Remove from the heat, transfer to a bowl and stir in the whisky. Remove the tea bags, then leave to cool. Continue to marinade for at least 2 hours or overnight is fine.

Step 3

To make the sugar syrup for the whisky cream, place the sugar and water in a small pan and bring to the boil, then boil fast until it has reached soft ball stage.

Step 4

Meanwhile, whisk the egg yolks and egg until thickened, then pour on the hot sugar syrup which will cook out the raw egg. Continue to whisk for a couple of minutes until the sabayon has fluffed up and thickened. Leave to cool in the fridge.

Step 5

Whip the cream until soft peaks have formed. When the sabayon has cooled, fold in the cream and whisky. Pour into 8 x 100ml dariole moulds and freeze for at least 4 hours or overnight is best.

Step 6

To make the orange salad, place the sugar and water in a pan and bring to the boil, then simmer until the sugar has dissolved. Pare the rind off two of the oranges and cut into julienne. Blanch in a pan of boiling water for a minute or two to soften them, then drain. Add the blanched julienne to the sugar syrup and return to a simmer, then remove from the heat and set aside to marinate for at least 1 hour or overnight is fine. Pare the rest of the rind and pith from the oranges and then cut into segments. Carefully cut of the top of each orange segment and cut each one into small bite-sized chunks. Place in a bowl and cover with cling film until needed.

Step 7

Arrange small piles of the orange chunks on each serving plate and top with the orange julienne. Drizzle around some of the orange syrup and turn out a whisky cream on to each plate, then decorate with a little of the orange rind julienne. Add some prunes and drizzle.




For the Prunes:

  • 200g caster sugar
  • 200ml water
  • 2 earl grey tea bags
  • Pared rind of 1 orange
  • 200g ready-to-eat prunes
  • 2 tbsp 10 year old whisky (Islay)

For the Whisky Cream

  • 85g caster sugar
  • 3 tbsp water
  • 4 egg yolks
  • 1 egg
  • 300ml Graham’s double cream
  • 75ml 10-year-old whisky (Islay)

For the Orange Salad:

  • 50g caster sugar
  • 50ml water
  • 4 large oranges