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Signature
Recipes
Marcello Tully’s Chocolate and Orange Dessert
By Head Chef Marcello Tully, Kinloch Lodge, Isle of Sky, Scotland, UK
 200g Water
2
Tea bags
125g
Butter
75g
Soft brown sugar
150g
Breadcrumbs
1 tsp Vanilla
essence
12
Eggs
50ml
Baileys Irish Cream
445g
Caster sugar
30ml Double cream
5
Oranges, juiced
1
Orange zest
50ml
Cointreau
For the Chocolate
Topping
150g Dark chocolate
30 g Double cream
30g Butter
Boil water and pour over the tea bags,
remove tea bags once water has infused.
Melt butter and add brown sugar and 20g
caster sugar heat to make a caramel.
Stir in breadcrumbs, vanilla essence, 3
eggs, 50g of the caster sugar, 230 ml cream, tea and Baileys
to the caramel. Beat well.
Cream the remaining caster sugar and eggs
together. Add the remaining ingredients.
For the chocolate topping, gently melt
the ingredients together. Then compile: tea mix 35gm, orange
mix 45gm and chocolate mix 12gm.
 Awarded the Island Hotel of the Year 2010 at the Scottish
Hotel Awards, Kinloch Lodge on the Isle of Skye is winner of
3 AA Rosettes, a Michelin Red Grape, and the only Michelin
Star on the Scottish Islands. The Kinloch kitchens, started
by award-winning cookery writer Claire Macdonald and
overseen by head chef Marcello Tully, are dedicated to
making the most of Scotland’s seasonal larder. Macdonald
also conducts cookery courses from the hotel.
Visit
www.kinloch-lodge.co.uk.
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