Heston Blumenthal's sherry and food matching masterwork The Perfect Marriage (Simon & Schuster, 2007) is a terrific stocking-filler for any keen cook, as well as a sherry aficionado, but this recipe originally appeared in The Times Magazine.
The Society's Exhibition Mature Medium Sweet Oloroso Blend is lovely with any blue cheese, notably Picos Blue, so if you have some of that, by all means use it. The unctuous pedro ximénez Heston recommends in the recipe may be too much of a good thing in the glass as well, but lends fabulous depth to the recipe. Our px of choice, a 30-year-old nectar from Osborne is rather expensive for an ingredient, but remember, as you pour it lovingly over top-notch vanilla ice-cream, that time is money.
Janet Wynne Evans
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- 100g Stilton Cheese 35g mascarpone
- 90g butter
- ½ tsp sea salt
- ½ tsp sherry vinegar
- 30ml pedro ximénez sherry
Put the Stilton, mascarpone, butter and salt into a bowl and blitz with a hand-held blender until the mixture becomes smooth and homogenous.
Gently warm the sherry vinegar and 55ml water together in a small saucepan, then slowly pour over the Stilton mixture. Add the sherry and mix carefully. Decant into a serving bowl and cover with clingfilm before placing in the fridge to set. Remove 10 minutes before serving with walnuts and crackers, either as part of a cheeseboard, a starter or savoury course.