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Stilton beignets with grape jelly

Stilton beignets with grape jelly

Stilton beignets with grape jelly

PT3H

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1
For the grape jelly, warm the juice with the sugar until dissolved. Add the lemon juice. Soften the gelatine leaves in cold water for 5 minutes until floppy, lift out and squeeze out any excess water
  • 2 tbsp of caster sugar
  • 1/2 lemon
  • 4 gelatine leaves
  • 500ml of black grape juice
2
Add to the grape juice and stir to dissolve. Pour into ramekins, filling to approximately 1/3, and chill to set. Bring out of the fridge 30 minutes before serving
3
Mix the butter and tarragon into the Stilton in a food processor. Mould the mixture into 3 per person balls. Place in the fridge to firm up
  • 10g of butter
  • 1 tbsp of tarragon
  • 300g of Stilton
4
Put the seasoned flour, egg wash and Panko breadcrumbs in the bowls. Dip the Stilton balls into the flour, then the egg wash and finally the Panko breadcrumbs. Place the balls on a tray until needed
  • 150g of flour
  • 4 eggs
  • 200g of Panko breadcrumbs
5
Heat your oil to 150°C/Gas mark 2 and deep fry the beignets till golden
  • 1000ml of oil
6
To plate, remove the jellies from the ramekins and cut into neat circles slightly larger than the beignets. Place the beignets on top of the jelly and serve

Ingredients

Metric

Imperial

Stilton beignets

Grape jelly

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