| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs, Grains |
Vegetarian |
Veg2, Vegetarian |
6 |
servings |
INGREDIENTS
| 4 |
oz |
Vegetarian Stilton cheese; grated |
| 8 |
oz |
Curd cheese |
| 2 |
ts |
Fresh chives; chopped |
| 2 |
|
Free-range eggs; separated |
| 4 |
|
Heaped tbsp agar agar |
|
|
Grated rind of 1/2 lemon |
| 8 |
fl |
Water |
| 1/4 |
pt |
Natural yoghurt |
|
|
Salt and freshly ground black pepper |
| 2 |
oz |
Roasted USA peanuts; roughly chopped |
| 1 |
sm |
Bunc watercress |
INSTRUCTIONS
1. Blend together the Stilton cheese, curd cheese, chives and egg
yolks.
2. Dissolve the agar agar in the water in a pan over a low heat until
completely dissolved - up to 20 minutes. (Do not try to speed up the
process by heating the water quickly, or using it before fully
dissolved). Allow to cool a little, then stir it into the cheese
mixture with lemon rind and natural yoghurt. Leave mixture on one
side to start to thicken.
3. Whisk egg whites until stiff, fold a little into mousse mixture
first then lightly and quickly fold in the rest. Check for seasoning.
4. Lightly grease a 1/2pint ring mould. Turn mousse into mould and
leave overnight in the fridge to set.
5. Next day, ease the mousse from the sides of the mould. Turn it
onto a serving plate and carefully coat the sides with the peanuts,
pressing them into the surface. Fill the centre with the watercress
before serving.
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