Ingredients
150 g Colston Bassett Stilton, grated
570 ml Double cream
2 whole eggs
2 egg yolks
˝ teaspoon sea salt
1 tablespoon chopped chives
Pinch ground nutmeg
˝ teaspoon ground white pepper
Method
Bring cream to the boil in a saucepan and then add the grated cheese and stir in well till cheese has melted.
Beat the whole eggs, yolks and sea salt until pale and fluffy.
Pour the cream mixture into egg mix and whisk vigorously until both are mixed well together.
Add nutmeg, chives and pepper.
Pour mixture into ovenproof dish. Place in a roasting tin, fill with water half way up and place in preheated oven 100 degrees Celsius and cook for 45 min.
Remove and leave to cool.
Ingredients
1 large red onion
4 tablespoons olive oil
50 ml sherry vinegar
100g Demerara sugar
Salt and pepper
Method
Peel and slice red onion.
Heat oil in frying pan and sauté the onion gently, but do not let the onion discolour.
Add the sherry vinegar and leave it to simmer until it has evaporated.
Then put in the Demerara sugar and keep stirring until it caramelises, season to taste.
Ingredients
1 French baguette
Olive oil
Salt and pepper
Method
Slice the baguette sideways in slices. Place on baking tray. Drizzle with oil and sprinkle salt and pepper. Bake in oven 170 degrees Celsius for 10 min.
To serve: Spoon brulee mixture onto croute. Place another croute on top and spoon more brulee mix on. Place spoonful of onion marmalade next to stack.
Enjoy
Helen Claasen
