Old angelos gorgonzola cheese pate with raspberries

15 Servings

Ingredients

Quantity Ingredient
1 pounds Cream cheese
1 pounds Blue cheese
Salt and pepper
2 cups Sour cream
5 Eggs
¼ cup Sweet port wine
10 ounces Fresh raspberries, or thawed
If frozen
½ cup Sweet port wine
⅓ cup Water
2 tablespoons Granulated sugar
1 tablespoon Lemon juice
2 tablespoons Grand marnier
Grated rind of 1 lemon
Thin slice of fresh ginger
1 teaspoon Cornstarch

Directions

SAUCE

To make pate, blend cream and blue cheese until smooth. Add Salt, pepper and sour cream. Whisk eggs and port wine, blend into cheese mixture. Spoon mixture into a terrine or 9 by 5 inch loaf pan lined with parchment paper or buttered foil. Place in a large pan, pour in enough hot water to reach half way up on side of baking dish. Bake in a 325 oven for 1 hour or until a knife inserted into the centre comes out almost clean. Cool overnight in refrigerator or until very firm.

Gently remove from terrine or pan. Remove foil, slice and serve on a dessert plate with a little raspberry sauce. To make raspberry sauce, combine all ingredients, bring to a boil and simmer until slightly thickened, about 15 minutes. Remove ginger if desired, then puree and strain. Pour over each pate slice.

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