Justin Woods, head chef at The Castle Green Hotel, Kendal, and Greenhouse restaurant
I was given a gift pack containing stilton cheese. Has chef any suggestions on how to best use the cheese?
Dave Sinclair, Barrow
How about a stilton panna cotta for dessert?
Serve with some fruits poached in a white wine syrup. Place 500ml double cream and 300ml milk into a saucepan and add 75g caster sugar, touch of vanilla essence, the zest of half lemon and the zest of half an orange. Bring to just below boiling point, remove from heat, then add 80g crumbled stilton cheese and stir until dissolved. Soak three leaves of gelatine in cold water, then add to the cream mix when softened, stir again until dissolved. Pour the cheese mixture into individual moulds and place in the fridge to set for about 3 hours. Prepare a simple syrup by boiling 100g caster sugar, 100ml water, 60ml white wine and a touch of vanilla essence. Remove syrup from heat and add 12 dried apricots, 12 quarters of plum and a few blackberries. De-mould the panna cottas and garnish with the poached fruits and the syrup. Serve with a nutty biscuit!”
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