Sunday 21st January 2018
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Serves 4
Preparation time: 15 minutes
Cooking Time: 5 minutes

400g Roquefort, crumbled
350g milk
5 leaves gelatine
200g cream
200g cream cheese
60g glycerine
500g water biscuits
200g butter
Serve with roasted diced pineapple and toasted pine nuts

For the mayonnaise:
10g cuttlefish ink
200g mayonnaise
Pinch ground fennel powder

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

Mix the mayonnaise with the ink and fennel and set aside.

Soak the gelatine until soft.

Bring the cream, milk and glycerine to the boil, add the soaked gelatine and pour over the crumbled cheese, cover with cling film and leave for 10 minutes.

Puree the mixture, add the cream cheese, pass and chill.

For the base: 500g of water crackers minced and mixed with 200g soft room temperature butter, spread evenly on the base of the mould.

When the cheese mix is set, whip and place into a mould, freeze for 8 hours

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