Blue stilton with thyme-sherry jelly

Name: blue stilton with thyme-sherry jelly
Cook time: 25 min
Total time: 85 min
Yield: 4
Ingredients: 2 leaves white gelatin; 1,5 dl medium dry sherry; bag fresh thyme a 15 g; salt; 150 g Blue Stilton 55; 2 bags arugula lettuce, a 30 g; tray vinaigrette French salad dressing, a 100 g

A tasty recipe. The dessert contains the following ingredients: white gelatin, medium dry sherry, fresh thyme (a 15 g), salt, Blue Stilton (55), arugula (lettuce, a 30 g), vinaigrette (French salad dressing and a 100 g).

Ingredients

Kitchen Stuff

plastic foil
plate diameter approx. 15 cm

Directions

Soak in bowl with cold water gelatin for about 5 minutes. Bring sherry with thyme to the boil in a pan. Let Sherry boil for approx. 5 minutes, remove thyme sprig. Season with salt. Gelatin well squeeze and fire off while stirring in hot sherry loot. Cover the dish with plastic foil and pour in sherry. Allow to cool and allow to set in refrigerator for approx. 1 hour.
Place the plate on a plate, turn it together and let jelly slide out of the dish. Remove foil and cut jelly into 1/2 cm thick slices. Paste into thin strips and then cut into cubes. Cut cheese into thin slices. Arrange the rocket over four plates. Dressing over it. Place cheese on it and distribute jelly cubes around it.