440g mashed potatoes
140g Stilton cheese
350ml double cream
2 egg yolks
Nutmeg to taste
For the garnish 1 head celery
10g wild mushrooms
1tsp freshly chopped tarragon
Handful mixed salad leaves
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.