Roquefort and Cream Cheese Ring

Roquefort and Cream Cheese Ring makes an impressive centrepiece for a summer buffet party.2 teaspoons vegetable oil

6 oz. Roquefort cheese, crumbled

8 oz. cream cheese

1 }, green part only

2 oz. gelatine dissolved in

2 fl. oz. hot water

6 fl. oz. mayonnaise

6 fl. oz. double cream

8 lettuce leaves

12 tomato slices

8 stuffed olives, halved

With the 2 teaspoons of oil, grease a 12-pint ring mould. Place the mould, upside-down, on kitchen paper towels to drain.

Using the back of a wooden spoon, rub the cheese through a fine strainer into a medium-sized mixing bowl. Beat in the cream cheese, cayenne, anchovy essence

EVWCJ and spring onions .

Quickly stir the dissolved gelatine into the cheese mixture and continue stirring until all the ingredients are thoroughly blended.

With a metal spoon, fold the mayon-naise and cream into the mixture. Pour the mixture into the ring mould. Place the mould in the refrigerator and leave to chill for 1 hour or until the mould has set.

Remove the ring mould from the refrigerator and quickly dip the bottom into hot water. Invert a serving plate over the mould, reverse the two and turn the cheese ring out on to the plate. The ring

Roquefort and Cream Cheese Ring is easy to make and refreshing to eat. should slide out easily.

Garnish the ring with the lettuce leaves, tomato slices and halved olives. Serve immediately, or chill in the refriger- ator until required.

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