Ingredients

Ingredients for the Stilton Mousse.

• 1 pack gelatine
• 1/2 pint chicken stock
• 8 oz of Stilton cheese, crumbled
• Teaspoon of English Mustard
• 1/2 pint of whipped thick whipping cream
• 1 egg white whipped stiff

Ingredients for the Port Jelly

• 1 teaspoon of gelatine
• ? pint of port

Method

Stilton Mousse

Dissolve the gelatine in the chicken stock, add cheese and mustard then whiz in food processor.

Fold in the cream and egg white, spoon into 6 small ramekins and chill until set in the fridge.

Port Jelly

Dissolve gelatine in 3 tablespoons of warmed port, 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.