Old angelos gorgonzola cheese pate with raspberries

Yield: 15 Servings

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


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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