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
- Grate the Cheddar. Cut 5 walnuts in half (1 half per spoon) and dice the rest of the walnuts and celery.
- 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.
- 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.
- Panfry the dices of walnuts and celery with a splash of olive oil.
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.