We love a bit of Yorkshire Blue here at MSK, and Rupert's made this lovely little brioche bun filled with a hot creamy blue cheese mousse.  The mousse is stabilised with gellan gum to stop it from splitting.  The bun is glazed with heather honey, set with Pectin NH, and served with a little bit of fresh honeycomb. Delicious!

For the blue cheese mousse
  • 200g Whipping Cream
  • 50g Milk
  • 150g Yorkshire Blue cheese, crumbled (can be any blue cheese, but Yorkshire is obviously the best)
  • 2g MSK Gellan Gum type F

Salt to taste

Put the milk, cream and the gellan gum into a Thermomix and set the temperature to 90°C and turn on.  

Once it has reached temperature turn off the heat and add the blue cheese.

Blend until smooth.

If you don't have a Thermomix, put the milk, cream and the gellan gum into a pan and bring to the boil, then pour into a blender and add the blue cheese and blend until smooth.

Cool in the fridge.

For the Honey Glaze
  • 250g Water
  • 50g Sugar
  • 150g Heather Honey
  • 7g Pectin NH

Mix the sugar and pectin.

Add all the ingredients to a saucepan and bring to the boil while whisking.

Once boiled, remove from the heat and leave to cool.

For the Brioche
  • 660g Strong Bread Flour
  • 5 Free-range eggs, beaten
  • 20g Fresh Yeast
  • 30g Sugar
  • 15g Salt
  • 60g Tepid Water
  • 250g Butter (at room temperature) 

Mix together the flour, salt and sugar in a large bowl.

In another bowl, dissolve the yeast in the water, then whisk in the eggs.

Add the wet mixture to the flour and bring together to form a dough.

Knead for 15 minutes, before adding the butter in small amounts to the dough.

Leave the dough to chill in the fridge for 12 hours or overnight.

Weigh into 18g pieces and roll into a small bun. Leave somewhere warm to prove until double in size.

Bake at 200°C for 10-15 minutes until golden brown.

To Garnish
  • Fresh Honeycomb
  • Salad Leaves
To Serve

To assemble, take each brioche bun and cut the top off.

Hollow out the centre with a small knife until you are just left with a shell.

Fill the brioche with the blue cheese mousse then place the top back on the bun.

Brush the honey glaze over the top and sides of the bun.

Place in an oven at 200°C for 6 minutes.

Remove from the oven and brush with the honey glaze again.

Place a small piece of fresh honeycomb on each bun and serve with mixed salad leaves.