Serves
6
Ingredients
4oz/100g vegetarian Stilton cheese, grated
8oz/225g curd cheese
2tsp fresh chives, chopped
2 free-range eggs, separated
4 heaped tbsp agar agar
grated rind of ½ lemon
8 floz water
¼pint/50ml natural yoghurt
salt and freshly ground black pepper
2oz/50g roasted USA peanuts, roughly chopped
small bunch of watercress
Method
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 ½pint 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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