Recipe courtesy of Katherine Hall, Executive Chef, Hall’s Kitchen.
Yield is 12 to 15 servings.
ingredients
Pear Chips
Stilton Mousse
Candied Walnuts
directions
Preheat oven to 200 degrees F.
Line a baking sheet with parchment paper.
In a small bowl, combine the sugar and water.
Dip pear slices into water mixture and lay flat on the baking sheet.
Bake for about 3 hours or until dry.
In a stand mixer fitted with the paddle attachment cream the Stilton until smooth.
Add the port and mix.
In a small pot, heat the oil and sweat the garlic until slightly browned.
Remove from heat and mince.
Add to Stilton mixture in bowl.
In a separate bowl, whip cream just until stiff peaks form. (Do not over mix or cream will become butter.)
Fold whipped cream into Stilton mixture until evenly incorporated but don’t overwork the mixture.
Preheat oven temperature to 325 degrees F.
Line a baking sheet with parchment paper.
Lay walnut halves out on the baking sheet and roast for about 5 to 7 minutes.
In a small pot combine sugar, water, chili powder, cayenne and salt.
Bring to a boil then reduce to a simmer for about 2 minutes.
When sugar has dissolved and the sugar mixture has a syrupy consistency, add the walnut halves.
Mix well to ensure they are coated all over.
Lay walnuts back onto the parchment-lined baking sheet to cool.
Lay pear chips on a cutting board.
Pipe mousse lengthwise onto middle of the pear from end to end.
Top with a walnut halves and garnish.
These can sit out in a cool place for 1/2 hour before serving.