Gluten-Free Scottish Haggis Mousse Stacks with Whisky-Infused Berry Compote

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 lb ground haggis (gluten
• free) 4 oz cream cheese, softened 1/2 cup heavy cream 1 tbsp Dijon mustard Salt and pepper, to taste 6 gluten
• free biscuits, crumbled 2 cups mixed berries (fresh or frozen) 1/4 cup whiskey 2 tbsp sugar Fresh mint leaves, for garnish

Instructions

1. In a large bowl, combine the ground haggis, cream cheese, heavy cream, Dijon mustard, salt, and pepper. Beat with an electric mixer until smooth and fluffy, forming a mousse like texture.
2. Spread the crumbled gluten free biscuits evenly on the bottom of each serving dish.
3. Scoop the haggis mousse onto the biscuit base in each dish, creating a generous layer. Smooth the surface with a spatula.
4. In a saucepan over medium heat, combine the mixed berries, whiskey, and sugar. Cook until the berries soften and release their juices, about 5 minutes.
5. Spoon the warm whisky infused berry compote over the haggis mousse layer in each dish.
6. Garnish with fresh mint leaves before serving.

Chef’s Insight

The combination of rich, savory haggis with the sweet, tangy whiskey-infused berries creates a perfect balance of flavors and textures. The crunchy gluten-free biscuit base adds an extra layer of contrast.

Notes

Serve with a green salad to balance the richness of the dish Pair with a full-bodied Scotch whisky for an authentic experience