Galton Blackiston

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Stilton beignets with grape jelly

Sweet grape jelly is a brilliant accompaniment to rich Stilton, with the crisp of the beignets adding a new dimension to these indulgent canapés

  1. For the grape jelly, warm the juice with the sugar until dissolved. Add the lemon juice. Soften the gelatine leaves in cold water for 5 minutes until floppy, lift out and squeeze out any excess water
  2. Add to the grape juice and stir to dissolve. Pour into ramekins, filling to approximately 1/3, and chill to set. Bring out of the fridge 30 minutes before serving
  3. Mix the butter and tarragon into the Stilton in a food processor. Mould the mixture into 3 per person balls. Place in the fridge to firm up
  4. Put the seasoned flour, egg wash and Panko breadcrumbs in the bowls. Dip the Stilton balls into the flour, then the egg wash and finally the Panko breadcrumbs. Place the balls on a tray until needed
  5. Heat your oil to 150°C/Gas mark 2 and deep fry the beignets untill golden
  6. To plate, remove the jellies from the ramekins and cut into neat circles slightly larger than the beignets. Place the beignets on top of the jelly and serve


10g of butter
1 tbsp of tarragon, chopped
300g of Stilton, broken up in a food processor
150g of flour, seasoned
4 eggs, beaten
200g of Panko breadcrumbs
1l of oil
500ml of black grape juice
2 tbsp of caster sugar
½ lemon, juiced
4 gelatine leaves