Garlic Cheese Pate
|Butter||1 Ounce (30 Gram)|
|Minced garlic||1 Teaspoon|
|Spring onions||2 , chopped|
|Cream cheese||8 Ounce (250 Gram)|
|Ricotta cheese||3 1⁄2 Ounce (100 Gram)|
|Flaked almonds||3 Tablespoon|
|Ground white pepper||1⁄4 Teaspoon|
|Fresh rosemary sprigs||2|
|Ground black pepper||1 Teaspoon|
|Gelatin||2 Teaspoon, dissolved in 125 milliliter / 4 fluid ounce hot chicken stock, cooled|
1. Melt butter in a small saucepan and cook garlic and spring onions over a medium heat for 2 minutes or until spring onions are soft.
2. Place cream cheese and ricotta cheese in a food processor or blender and process until smooth. Add garlic mixture, almonds, and white pepper and process for 1 minute longer. Spoon mixture into four individual ramekins and smooth tops with a knife.
3. Place rosemary sprigs and black pepper on top of each pate, then carefully spoon gelatine mixture over to form a thin layer. Chill until set.