HOP 2 1T

Wensleydale cheese was first made by the Cistercian Monks, who settled in Wensleydale, North Yorkshire. The cheese originally was made from sheep's milk. When the monasteries were dissolved in 1540, cheese making continued by the local farmers, who switched to using pasteurized cow's milk. It is a slightly sour cheese, that is moist and has a flaky texture. It is perfect for a cheese mousse, that can be served as a starter at a summer lunch.

Serves 4

110g / 4oz Wensleydale cheese
2 egg yolks and 3 egg whites
3 sheets of leaf gelatine
2 tbsp water
120ml / 4 fl oz double cream
45ml / 3 tbsp sour cream
Salt and pepper

1- Cover the leaf gelatine with cold water and leave to soften for 20 minutes. 
2- Drain it and put it in a small pan with the 2 tbsp of water.
3- Gently warm the gelatine until it is dissolved. This must not boil.
4- Beat the egg yolks with half of the double cream.
5- Add the gelatine, sour cream and the wensleydale cheese.
6- Beat until smooth.
7- Whip the remaining half of the double cream and fold it in to the cheese mixture.
8- Season to taste.
9- Put the mixture in the fridge to chill for 10-15 minutes.
10- Whip the egg whites and fold into the chilled mixture.
11- Turn into a oiled mould and put the mousse into the fridge to set
12- To remove the mousse from the mould, loosen the edges with a knife and dip the base of the mould into hot water for a few seconds only. 
13 - Serve with your favourite bread and salad.

Wallace is a cheese enthusiast, especially fond of Wensleydale. This year all proceeds from the Wallace and Gromit Grand Appeal, will benefit "The Bristol Children's Hospital Charity" which provides life saving surgery, care and treatment to local and international children.
Gromit unleashed is a public art exhibition in the city of Bristol, which will create a trail of 70 individually designed 5 foot Gromit sculptures, over the summer of 2013. At the end of the exhibition the sculptures will be auctioned to help raise funds for the charity.