Burns Night celebrations are synonymous with Haggis and other traditional Burns Supper menu staples like Cullen Skin, Clootie Dumpling or Cranachan. Our Head Chef Scott has created his own signature dessert which is a delicious take on a traditional Crème brûlée.

Scott has kindly shared the recipe for this delicious dessert which is gently flavoured with the spices traditionally used in Haggis. Please try yourself and share your creations on Instagram by tagging #thethreechimneysskye

Below recipe makes 8 Haggis Crème brûlée desserts.

Haggis spiced burnt cream

500ml double cream

2g Skye sea salt

100g egg yolk

1 egg

100g golden castor sugar (plus 4 tsp)

1 bay leaf

pinch of thyme

3.5g cracked black pepper

5g toasted coriander seeds crushed

pinch of nutmeg & mace

Bring the cream to simmer. Add the spices, thyme and bay leaf. Remove from the heat and leave to stand for 20 minutes. Whilst the cream is infusing. Line metal rings with cling film 5cm by 5cm. and place on a damp J-cloth on a flat heavy based tray. Whisk together the yolk, egg and sugar. Re-boil the cream. Pass over the egg mixture, whisk and leave to settle for 5 minutes. Remove any foam and pass through a fine sieve. Split between the moulds. Bake at 90 degree C no fan for 45 minutes, until just set. Leave to cool and then refrigerate. To serve remove the cling film from the bottom. And place this side up. Sprinkle over the extra sugar. Blow torch the outside until the cream falls. Then remove the ring. Blow torch the sugar until it turns to dark caramel. If you don’t have a blow torch, finish under a very hot grill.

Apple purée

1 large bramble apple (peeled, cored & roughly chopped, 250g apple)

50g unsalted butter

20ml lemon juice

50g caster sugar

50ml apple juice

Place all ingredients together in a sauce pan. Cook over a medium heat for 10 minutes. Until the apple is puréed. Pass through a fine sieve and check the seasoning. Place in a squeeze bottle or piping bag. Cool.

Atholl Brose ice cream

300ml double cream

300ml full fat milk

75g heather honey

45g oats

½ vanilla pod split, pod and seeds separated

3 large free-range egg yolks

30ml Talisker 10 year old

Place the oats in a bowl, pour over the milk. Cover and leave in the fridge overnight. The next day. Strain the milk off the oats and re-weigh back up to 300ml. Discard the oats for this recipe (use for your morning porridge). Add together the milk, cream and vanilla pod. Bring slowly to simmer. Whisk together the vanilla seeds, yolks and honey, until thick and pale. Pass over the hot milk. Whisk and pour back into a clean pan. Cook over a medium heat. Until thick and coats the back of a spoon. Pass through a fine sieve, leave to cool, then churn in a ice cream machine and freeze.

Oat crumble

100g malt brown flour

50g butter

50g dark brown sugar

25g rolled oats

25g pinhead oats

Pinch of salt

Rub together the flour, salt and butter, until breadcrumbs form. Mix in the sugar and oats. Bake at 170 degrees for 25 minutes. Stirring a couple of times. Should be golden brown. Leave to cool.

Whisky sours

150g Whisky

35g Bitters

270g Lemon Juice

330g Caster Sugar

100g Glucose

20g Pectin

1 tsp Salt

50ml Whisky

Place 150g of Whisky, lemon juice and bitters in a pot and bring up to 40c. Whisk sugar and pectin and add to warmed liquid, bring to the boil and add glucose and salt. Cook out up to 108c, add second lot of 50g whisky, quickly whisk and set in in a small gastro.

Garnish

1 granny smith cut into sticks

1 cox apple cut into cubes Common sorrel

We hope you enjoy this delicious creation!