Ingredients

(Serves 6)
  • 1 head of celeriac
  • 2 oz Paxton's Finest Stilton (grated)
  • 1 tsp chopped sage
  • 5 fl oz double cream
  • Salt and Pepper 

Method

  1. Peel and roughly chop the celeriac - place in salted cold water.
  2. Boil until soft, drain thoroughly. Blend in a food processor until a puree. Add the remaining ingredients and blend. Check the seasoning. 
  3. Line the bases of 6 buttered timbale moulds with greaseproof paper. 
  4. Fill three quarters full, cook in a bain marie for approximately 40 minutes at gas mark 4.
  5. Check mixture is cooked with a skewer. If no traces of mousse remain on skewer, turn out and serve.