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Sweet Stilton Mille-feuille Veg CD DP English 55mins
Serves 4 Cold Vegetarian Nuts Dried Fruit Dessert Pudding England British Europe
Ingredients 50g/2oz Sultanas 60ml/2fl.oz. Port 100g/4oz Stilton cheese 50g/2oz Butter, softened 120ml/4fl.oz. Double Cream 225g/8oz Flaky or Puff Pastry 25g/1oz Butter, melted 75g/3oz Walnuts, finely ground 12 Walnut halves to garnish
Instructions
1. Preheat the oven to 200C, 400F, Gas Mark 6 and lightly grease a large baking sheet.
2. Place the raisins and port in a small bowl, cover and leave to marinate for 30 minutes. Drain the raisins and gently pat them dry with paper towels.
3. Meanwhile, on a floured surface, roll the pastry out to 6.25mm/1/4 inch thick, then cut into 12 x 5cm/2 inch circles using a biscuit cutter. Place the circles onto the greased baking sheet, prick each circle 2 or 3 times with a fork and bake for 15-20 minutes, or until well risen and golden brown. Remove from the oven and allow to cool slightly.
4. Place the Stilton cheese and butter in a food processor and process until smooth.
5. Add the cream and continue to process until the mixture is very smooth. Remove the mixture from the food processor and place in a bowl.
6. Drain the raisins and add to the stilton mixture. Mix well.
7. To assemble the dish - Place 1 pastry circle on each of 4 small plates. Divide the cheese mixture into 4 then place a half of each portion of cheese onto each pastry circle. Top each with another pastry circle then repeat with the remaining cheese, finally topping each stack with a pastry circle.
8. Brush the tops with the melted butter and sprinkle evenly with the ground walnuts.
9. Refrigerate for 10 minutes until chilled.
10. To serve - place the walnut halves on a baking sheet and place in a warm oven for 1 minute. Arrange 3 walnut halves around each mille-feuille.
Nice at Christmas......or any time for a special end to a dinner party.
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