The only thing you need to be sure of is that you are ready to serve these as they appear from the oven, they are much simpler to get right than their reputation suggests.
And a large wheel of stilton is turned into a fabulously decadent starter. I was lucky to be sent a beautiful round from Cropwell Bishop Stilton*, which was utterly delicious, perfectly creamy and full of flavour, the oldest makers of stilton in the world.
The combination of the saltiness of the creamy cheese and the crunch of the peppery leaves makes for a very happy union in the fluffy egg backdrop.
SERVES 2 / 3 in individual ramekins
- 2 eggs, separated
- 1 handful watercress
- 75g Blue Stilton
- 40g butter
- 1 tbsp Cornflour
- 60 ml milk
- 2/3 greased ramekins
Preheat Oven to 200
Melt the butter in a small pan, whisking in the cornflour to create a paste, add the milk to combine and remove from the heat.
Whisk the egg whites in a medium bowl for 3-4 minutes until stiff peaks.
Beat the yolks into the buttery paste, and crumble in the stilton, I like a few hefty chunks to savour, and the water cress leaves roughly chopped.
Add a tablespoon of the whites to the pan and stir to combine, then gently fold the remainder of the egg white keeping as much of the air in them as you can.
Divide between the ramekins until almost to the top, and bake for 6-8 minutes until puffed up and looking fabulous. Serve as a starter or with a large green salad for an elegant night in.
*Not sponsored, just loved