Frozen Roquefort Parfait with black ink mayonnaise
Serving size: 4
Preparation time: 15 minutes
Cooking time: 5 minutes
Ingredients:
Featured in:
February 2016
Preparation time: 15 minutes
Cooking time: 5 minutes
Ingredients:
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
METHOD
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
Archives
Never miss a copy!
Big savings when you take out a subscription.
VOTE FOR YOUR FAVOURITE IN THE CATEGORY BEST DINING PUB OF THE YEAR! ![]()
We need your nominations – Celebrating Lincolnshire’s food, drink and hospitality businesses in our Taste of Excellence Food and Drink Awards 2024. Click here to vote bit.ly/tasteawards2024![]()
Closing date for nominations 31st August 2024.
