Roquefort And Cream Cheese Ring
|Vegetable oil||2 Teaspoon|
|Roquefort cheese||6 Ounce, crumbled|
|Cream cheese||8 Ounce|
|Cayenne pepper||1⁄4 Teaspoon|
|Anchovy essence||1 Teaspoon|
|Finely chopped spring onions||2 Tablespoon (Green Part Only)|
|Gelatin||1⁄2 Ounce, dissolved in 2 fluid ounce hot water|
|Hot water||2 Fluid Ounce|
|Mayonnaise||6 Fluid Ounce|
|Double cream||6 Fluid Ounce|
|Stuffed olives||8 , halved|
With the 2 teaspoons of oil, grease all pint [1 quart] 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 and spring onions [scallions].
Quickly stir the dissolved gelatine into the cheese mixture and continue stirring until all the ingredients are blended.
With a metal spoon, fold the mayonnaise 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 should slide out easily.
Garnish the ring with the lettuce leaves, tomato slices and halved olives.