Recipe: Caledonian Cream Dessert infused with The Singleton

Saturday, 29 November 2025 at 08:02

Feel like experimenting in the kitchen and making a dessert with delicious whisky? Then we’ve got just the recipe for you: a Caledonian Cream dessert featuring The Singleton of Dufftown 15 Years. Here’s how to make it.

We could go on about the dessert’s background and why we chose certain ingredients, but since it’s all covered in the show, let’s get straight to the point: here’s how to make this irresistible dessert.

What are the ingredients for the Caledonian Cream dessert with The Singleton 15 whisky?

100 grams MonChou cream cheese

200 ml fresh, unwhipped heavy cream

(Optional: 1 packet of whipping cream stabilizer)

7 teaspoons orange marmalade (we used Jumbo’s own brand, but for a brighter, less sweet citrus note, choose a punchier marmalade or simply use less)

5 teaspoons whisky (The Singleton 15)

3 teaspoons citrus juice (blood orange works well)

1 teaspoon honey

(Optional: citrus zest)

Garnish: citrus zest and oatcakes/digestive biscuits

How do you make this whisky dessert?

Whip the cream together with the MonChou. It helps to briefly soften the MonChou with a mixer before adding the cream. While whipping, add the stabilizer to help it hold, though you can leave it out.

When the mixture holds firm peaks, pop it in the fridge while you prepare the second mix. In a bowl, gently stir the marmalade together with the The Singleton 15 Year Old and the citrus juice. Then add the honey and, if you like, some zest.

Gently fold this into the cream mixture, then divide between 4 glasses. Chill for a few hours to set and meld. Just before serving, garnish with fresh citrus zest and a biscuit on the side.

Simple as that and perfect for a little experimenting with whisky in the kitchen. Will you give this wonderful whisky dessert a try?