Stilton Mousse with Port Jelly Recipe

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.