Frozen Roquefort Parfait with black ink mayonnaise
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