Stilton Mousse with Port Jelly Recipe

stilton mousse with port jelly

Recipe for Stilton Mousse with Port Jelly sent in by: John Harrison

Ingredients for the Stilton Mousse:

  • 1 pack gelatine
  • ½ pint chicken stock
  • 8 oz of Stilton cheese, crumbled
  • Teaspoon of English Mustard
  • ½ pint of whipped thick whipping cream
  • 1 egg white whipped stiff

Ingredients for the Port Jelly:

  • 1 teaspoon of gelatine
  • ¼ pint of port

Method for the Stilton Mousse:

  1. Dissolve the gelatine in the chicken stock.
  2. Add cheese and mustard then whiz in food processor.
  3. Fold in the cream and egg white.
  4. Spoon into 6 small ramekins and chill until set in the fridge.

Method for the Port Jelly:

  1. Dissolve gelatine in 3 tablespoons of warmed port.
  2. Stir into the rest of the port then chill in a shallow container.

Notes:

Vegetarians may substitute agar-agar for gelatine and vegetable for chicken stock.

Vegans may live long and prosper.

Posted in Desserts & Puddings, All Recipes

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