|Cooking oil||2 Teaspoon (Flavorless)|
|Dolcelatte cheese||1⁄2 Pound (225 Gram)|
|Cream cheese||225 Gram (2 Cups)|
|Cayenne pepper||To Taste|
|Chopped chives||1 Tablespoon|
|Gelatin||1 Tablespoon, dissolved in 4 tablespoons hot water|
|Hot water||4 Tablespoon (For Dissolving The Gelatin)|
|Mayonnaise||175 Milliliter (1 Cup)|
|Heavy cream||125 Milliliter (1/2 Cup)|
|Radishes||6 , thinly sliced|
Grease a 7 1/2-inch (19-cm) ring mold with the oil and set aside.
Push the dolcelatte through a sieve into a bowl.
Beat in the cream cheese, a pinch of cayenne pepper and the chives.
Mix thoroughly, then add the dissolved gelatin and continue to stir the mixture for a few minutes more.
Fold in the mayonnaise and cream then spoon it into the ring mold.
Chill in the refrigerator for 2 hours or until the mixture has set.
To serve, turn the mold out and garnish with radish slices.