Roquefort cheese ring

Name: Roquefort cheese ring
Yield: 0 serving
Cuisine: Accompaniment
Ingredients: 150.00 g roquefort cheese grated; 500.00 g cream cheese; 10.00 spring onions finely chopped; 500.00 ml cream fresh, whipped to stiff peaks; 400.00 ml mayonnaise; 10.00 ml anchovy paste; 5.00 ml cayenne pepper; 5.00 ml Sheridans gelatine

0 serving

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Dairy

By Food24 November 03 2009

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Ingredients (8)

150.00 g	roquefort cheese — grated
500.00 g	cream cheese
10.00	spring onions — finely chopped
500.00 ml	cream — fresh, whipped to stiff peaks
400.00 ml	mayonnaise
10.00 ml	anchovy paste
5.00 ml	cayenne pepper
5.00 ml	Sheridans gelatine

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Method:

Oil a 2-litre mould. Mix the Roquefort cheese, cream cheese and spring onions. Fold in the cream and mix well. Mix the mayonnaise, anchovy paste and cayenne pepper and add to the cheese mixture, blending well.
Soak the gelatine in 100 ml cold water. Heat over boiling water or in the microwave oven until the gelatine has dissolved. Add to the cheese mixture and mix well. Pour into the prepared mould and place in the fridge to set. Turn out on to a serving platter and decorate with lettuce leaves, tomatoes and olives.