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Ingredientes
- 4 ounce Vegetarian Stilton cheese, grated
- 8 ounce Curd cheese
- 2 tsp Fresh chives, minced
- 2 x Free-range Large eggs, separated
- 4 x Heaped tbsp agar agar Grated rind of 1/2 lemon
- 8 fl ounce Water
- 1/4 pt Natural lowfat yoghurt Salt and freshly grnd black pepper
- 2 ounce Roasted USA peanuts, roughly minced
- 1 sm Bunc watercress
Direcciones
- 1. Blend together the Stilton cheese, curd cheese, chives and egg yolks.
- 2. Dissolve the agar agar in the water in a pan over a low heat till completely dissolved - up to 20 min. (Don't try to speed up the process by heating the water quickly, or possibly using it before fully dissolved). Allow to cold a little, then stir it into the cheese mix with lemon rind and natural lowfat yoghurt. Leave mix on one side to start to thicken.
- 3. Whisk egg whites till stiff, fold a little into mousse mix first then lightly and quickly mix in the rest. Check for seasoning.
- 4. Lightly grease a 1/2pint ring mould. Turn mousse into mould and leave overnight in the fridge to set.
- 5. Next day, ease the mousse from the sides of the mould. Turn it onto a serving plate and carefully coat the sides with the peanuts, pressing them into the surface. Fill the centre with the watercress before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 81g | |
| Recipe makes 6 servings | |
| Calories 115 | |
| Calories from Fat 68 | 59% |
| Total Fat 7.57g | 9% |
| Saturated Fat 4.11g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 201mg | 8% |
| Potassium 45mg | 1% |
| Total Carbs 1.71g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.25g | 0% |
| Protein 9.84g | 16% |
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