Frozen Roquefort Parfait with black ink mayonnaise

Serving size: 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

Featured in:
February 2016

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

Never miss a copy!

Big savings when you take out a subscription.

May ISSUE OUT NOW!Out now and available in 450 good quality outlets throughout Lincolnshire, including Local Co-op village stores. LIKE and SHARE to spread the word!Packed full of features including:• On the ball - Ollie Chessum• Tales from the tower - Megan Clawson• Concert for a cause - St Peter and St Paul, Old Bolingbroke• Life visits: Louth, Woodhall Spa and Boston• Education supplement - The best options for your child• West Lindsey Churches Festival - Special weekend events• Lincolnshire Aviation - Heritage Centre Step back in timeAnd lots more.Download today at ... See MoreSee Less