Recipe for Ledaig Sour from An Cala Ciùin

Ledaig Sour Sorbet 

Ledaig Sour Recipe from An Cala Ciùin as Chef Ross supports local producers

You may have read our review of An Cala Ciùin which has been gaining rave reviews since opening just before Christmas 2023.

If you haven’t (I won’t judge you, really!) Chef Ross Caithness operates a fine dining restaurant, An Cala Ciùin, within the iconic Mishnish Hotel on Tobermory’s seafront. He works closely with two local suppliers on his five and eight-course tasting menus.

Cold smoked salmon from Tobermory Fish Company is combined with confit lemon, cucumber and beetroot gel, served in a crisp savoury cone and topped with caviar.

“Nearly four months in, and our diners and critics have given us fantastic reviews,” said Ross. “They’ve been very impressed with our menu which is very much the best of the Island‘s larder on a plate.”

“The fantastic produce we have here on the island makes my job far easier. It’s been a pleasure to think how best I can make them shine!”

Ross Caithness is pictured with Sally MacColl of the Tobermory Fish Company
Ross Caithness is pictured with Sally MacColl of the Tobermory Fish Company

Sally MacColl, from the Tobermory Fish Company, said: “We are delighted that Ross enjoys using our smoked salmon – I have tried the canape for myself and it’s beautiful. We love that Ross is supporting our wonderful larder here on Mull. His imagination is to be commended, and we wish him continued success with An Cala Ciùin.”

On the menu from day one of An Cala Ciùin, is Ross’s dish showcasing whisky from the island’s Tobermory Distillery, situated on the same street as The Mishnish.  The ten year old, heavily peated, Ledaig is one of the two ranges produced by the distillery.

Ross has added it to an innovative palate cleanser sorbet, topped with a burnt sourdough sherbet and confit lemon – the Ledaig Sour Sorbet – which is the ideal way to break up the meal between courses.

An Cala Ciùin, fine dining in Tobermory
Ledaig Sour Sorbet image Foodie Explorers

Visitor Centre Manager at Tobermory Distillery, Olivier MacLean, said: “Ross must surely take the prize for one of the most unusual uses of our ten year old Ledaig.

We would never have thought of it being used in a sorbet, but Ross assures us that it works, with the Ledaig containing all the tasting notes he needs to perfectly balance the dish.”

Ross Caithness is pictured with Olivier MacLean, Tobermory Distillery Visitor Centre Manager
Ross Caithness is pictured with Olivier MacLean, Tobermory Distillery Visitor Centre Manager

“The restaurant is doing well attracting attention from the various food critics he has had trying his food, so it’s good news for Tobermory, and its vibrant food and drink producers generally.”

Do you want to make your own Ledaig Sour?  We have the recipe below.

Ledaig Sour Sorbet Recipe

Ingredients

40ml ledaig 10 year old whisky

500g caster sugar

500g water

325ml sparkling water

5 ½ lemons (juiced)

90g egg whites

Method

In a small pot boil and flame the whisky till the alcohol burns off

Add the water and caster sugar and bring to a boil then leave to cool

Mix in the lemon juice and egg whites to sugar syrup

Add the sparkling water and blend

Churn in an ice cream machine and freeze

Ledaig Sour Sorbet 
Image supplied
Ledaig Sour Sorbet 

Ledaig Sour Sorbet Recipe

Palate cleansing whisky based sour sorbet recipe
Course Dessert
Cuisine Italian, scottish

Ingredients
  

  • 40 ml ledaig 10 year old whisky
  • 500 g caster sugar
  • 500 g water
  • 325 ml sparkling water
  • 5 ½ lemons juiced
  • 90 g egg whites

Instructions
 

  • In a small pot boil and flame the whisky till the alcohol burns off
  • Add the water and caster sugar and bring to a boil then leave to cool
  • Mix in the lemon juice and egg whites to sugar syrup
  • Add the sparkling water and blend
  • Churn in an ice cream machine and freeze
Keyword dessert, scottish, sorbet, whisky

 

An Cala Ciùin is open Wednesday to Saturday, with lunch served 12-2:30pm, and dinner from 5.30-9pm.

Further details on An Cala Ciùin at www.ancalaciuin.co.uk

Further details on The Mishnish at www.themishnish.co.uk

emma

Emma

Hello!

I am Emma and with my husband Mark write Foodie Explorers, which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

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