Winterdale Cheddar Mousse with Walnuts & Celery Salsa

Winterdale Cheddar Mousse with Walnuts & Celery Salsa

Impress your guests with this delicious and easy-to-make recipe

Ingredients for 10 spoons

  • 200 g Winderdale cheddar
  • 250 g butter
  • 20 pickled walnuts
  • 3 celery sticks 
  • micro celery herb
  • olive oil
  • pepper

Preparation Method

  1. Grate the Cheddar. Cut 5 walnuts in half (1 half per spoon) and dice the rest of the walnuts and celery.
  2. Cut the butter in cubes and melt it in a sauce pan at medium heat. It’s important not to stir the butter; it will separate into 3 layers. When the butter is melted, remove from the heat and pass the liquid through a muslin cloth; make sure not to pour the white liquid (milk solids) at the bottom of the pan. Put the filtered liquid back onto the heat.
  3. Place the grated Cheddar in a food processor, season with pepper and pour in the hot butter slowly until you achieve the consistency of a mousse. Place the mousse in a piping bag with a star shaped nozzle.
  4. Panfry the dices of walnuts and celery with a splash of olive oil.

To assemble

Place the celery and walnut mix on the bottom of the spoon then pipe the mousse on top. Decorate with half a pickled walnut and micro celery.