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Blue cheese mascarpone with Heligan honey by Jock Zonfrillo

11 September 2006

INGREDIENTS

400g Picos blue cheese
400g mascarpone
Salt
4tbs Heligan honey

METHOD

Leave the blue cheese at room temperature for at least an hour then crumble into a bowl. In another bowl, whisk the mascarpone and season well with salt.

Combine both cheeses and refrigerate for at least two hours.

To serve, make four large quenelles, using only one spoon, and drizzle the honey over.

Jack Zonfrillo

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

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