Scotch Mist with Blood Orange

by Sam Bilton on January 25, 2012 6 comments

Scotch Mist with a wee dram

I have fond memories of living in Scotland.  We moved there when I was 11 and lived for three years just outside Aberdeen.  This was where I had my first official cooking lessons which fuelled an interest that had been smouldering for years.  As well as learning the basics we prepared some intriguing recipes such as curried meatballs with tatties.  While this dish was certainly not a hit in our house, it taught me that it pays to experiment with flavours and even if the experiment fails spectacularly you can learn from your mistakes (in this case never to combine meatballs, curry and mashed potato in the same dish again!).

Sadly, I never made Scotch Mist at school although it was always one of those alluring grown-up desserts I hankered after as an early teen.  This is my interpretation of a dessert which has many variations.  Some include oats rather than meringue.  Others use strawberries or raspberries.  I have used blood oranges because they are in season in January and their zingy flavour brightens up what can otherwise be a gloomy month following December’s festivities.  I also think citrus, honey and whisky have a natural affinity.  Think of this version as a wickedly indulgent hot toddy – perfect as a finale to a Burns Night Supper.

The recipe below serves four people generously but will stretch to six if you wish to serve more restrained portions.   Stages 1 – 4 can be prepared in advance but I wouldn’t combine all the ingredients too far in ahead as the mixture may separate.


Serves 4 – 6

  • 2 largish blood oranges
  • 3 tbsp whisky
  • 4 tbsp runny honey (I use heather honey but any runny honey will do)
  • 200ml double cream
  • 200g mascarpone cheese
  • 4 meringue nests (shop bought are fine)


  1. Finely grate the zest from one of the oranges.  Place in a large bowl with 2 tbsp of whisky and the honey.  Mix until thoroughly combined.  If you wish, you can use a zester to pare thin strips of peel from the remainingOrange segments orange to decorate your dessert.
  2. Remove the rind including the white pith from each orange.  Cut the oranges into segments then roughly chop. Place in a separate bowl with the remaining whisky.
  3. Using an electric mixer on a medium speed gradually beat in the cream into the honey and whisky mixture until it forms stiff peaks. Add the mascarpone then briefly beat again until combined.
  4. Crush the meringue until you have a mass of uneven pieces (don’t go mad with this – you want chunks rather than dust!).
  5. Fold in meringue and orange piecesFold the crushed meringues and orange pieces into the cream mixture.  Divide between four wine glasses or dishes then serve shortly after.
Sam BiltonScotch Mist with Blood Orange

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  • Cuisine’s kindest course | Comfortably Hungry… - January 25, 2013 reply

    […] This would make a great introduction to a Burns Night supper perhaps with some Scotch Mist for dessert. […]

  • Whiskey trials from a cathedral city | Comfortably Hungry… - July 9, 2012 reply

    […] of expression my face assumes on the rare occasions I drink this spirit. I’m more than happy to cook with it and even enjoy it in a hot toddy when I’m feeling below par. But a whiskey drinker I most […]

  • Gini - February 5, 2012 reply

    I made this desert for Sunday lunch and had lots of compliments. I think this will become a firm favourite with everyone. I have already been asked to make it again. It was delicious! More pudding recipes please!

    I love the blog Sam. It’s fantastic. Gini

    admin - February 10, 2012 reply

    Glad you liked it. More pudding recipes will follow soon!

    Gunz - April 19, 2012 reply

    As someone who ieecrved his degree in Whiskey tasting from the Jameson distillery, I approve of this.So when is it Whisky versus Whiskey? I thought it was with an E if from Ireland, but no E if from Scotland? I can’t remember I was pretty drunk at graduation.

    admin - May 7, 2012 reply

    Whiskey is from Ireland. The spelling without the “e” is Scottish.

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