Stilton and potato brulée with celery and wild mushrooms

11 September 2006
Stilton and potato brulée with celery and wild mushrooms


(serves five)

440g mashed potatoes
140g Stilton cheese
350ml double cream
175ml milk
2 eggs
2 egg yolks
Nutmeg to taste

For the garnish 1 head celery
10g wild mushrooms
5g butter
1tsp freshly chopped tarragon
Handful mixed salad leaves
Walnut dressing
Chervil to finish


Combine mashed potato cream milk and Stilton in a pan and heat gently until smooth.

Remove from heat cool for 10 minutes then beat in eggs and egg yolks. Season spoon mixture into individual ramekins.

Sauté mushrooms with a little butter in a very hot pan. Season add tarragon.

Place mushrooms on top of brulée and finish with a deep-fried celery leaf and fresh chervil.

Place ramekin on a plate and surround with mixed salad leaves batons of celery and a walnut dressing.

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