Whisky Cream with Orange Fillets

Whisk heavy cream until slightly stiff. Mix well jam, sugar, whiskey and juice of one lemon. Add to cream form and continue beating until soft peaks form. Do not beat too long.

Crumble shortbreads in a household bag with rolling pin. Fold crumbs just into cream.

Rinse oranges hot, dry and peel off fine zest. Peel the oranges down to the flesh with a sharp kitchen knife. Fillet over a plate, separating the fillets from the membranes. Divide the juice evenly into dessert glasses. Form the crem over the top and garnish with orange zest.

Serve with shortbreads.

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