Makes or Serves: 4 - 6
Crush the biscuits to crumb consistency and mix with all spice. Melt butter and stir into crumbs and then line a loose bottomed 15cm (6 inch) cake tin. Melt the jelly and pour over the biscuit base. Stew the prepared apples in a saucepan with 30ml (2 tablespoons) water and the sugar until soft and pulpy. Mix well to a puree and leave to cool.
Blend the white stilton cheese and cream and egg yols together to make a smooth paste. Melt the gelatine in 15ml (1 tablespoon) water and stir into the cheese mixture. Add the cooled apple mixture and then fold into the whisked egg whites. Pour into the biscuit based tin and chill in the fridge.
Turn out when ready to serveRETURN TO RECIPE LIST