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
