Creamy Whisky Sauce for Haggis

whiskeycreamsauce

This little sauce is perfect with Haggis.

Makes enough for 4

2 shallots
A knob of butter
A splash of oil
15ml of Speyside Whisky (chefs feel that a Speyside Whisky works best to accompany haggis)
125ml of beef stock
100ml of double cream
Mace
Salt and ground white pepper, to taste
Chervil

1. Finely dice the shallots and sweat them in the butter and oil, using a small saucepan.

2. Add the whisky to your pan (watch out, this will produce a flame!)

3. Whilst it’s flaming, add in the beef stock.

4. Set to a good simmer and let the liquid reduce by a third before you add in the cream.

5. Season with ground pepper and a small amount of salt and mace.

6. Finish with some finely chopped chervil. (you can also use parsley or chives)

haggisneepstatties-served


Scottish Cranachan Panna Cotta

IMG_20150524_194022

Decided to try the famous Cranachan dessert but wanted to change it slightly, turned out amazingly good. My first time at trying a Panna Cotta too.

 

For Panna Cotta:-

10g toasted oats (lightly toast in dry pan)

50g caster sugar

150ml milk

80g mashed raspberries

2 tbsp honey

250ml double cream

20ml Whisky or whisky essence

3 gelatine leaves, soaked in water

 

1. Mix milk, raspberries and sugar bring to boil then add in oats, honey and whisky reduce heat slightly

2. Add in gelatine and stir through

3. Add in cream, mix through and set aside to cool for 5 mins.

4. Pour into greased ramekins and chill for at least 2 hours.

 

For the syrup:-

20ml water

5ml whisky

10g caster sugar

 

1. Put all ingredients into a pan and bring to boil, boil until syrup consistency  (about 2-3 mins)

 

For the honey cream:-

50ml double cream

5g honey

5g toasted oats

 

1. Put all ingredients into a bowl and whisk until a stiff consistency  (few mins)

 

To plate up: turn out the Panna Cotta onto a plate, drizzle the syrup over and scoop some of the honey cream to the side with a couple of raspberries.

Oh yum!