Creamy Roquefort Cake with Arugula and Prosciutto
⏳ Time
30 minutes
🥕 Ingredients
10
🍽️ Servings
8
Description
It should be noted that the fat content of the cream cheese and cream can be adjusted to taste and calorie content — I found 5% cream cheese and 15% cream to be quite satisfactory, although I would have added more Roquefort, say, 450 grams of cream cheese and 200 grams of Roquefort. It turned out delicious — everyone appreciated it.
Ingredients
- Gelatin - 0.7 oz
- Butter - 2.8 oz
- Ground Black Pepper - to taste
- Salt - to taste
- Crackers - 5.6 oz
- Semi-soft cream cheese - 17.6 oz
- 10% cream - 1 fl oz
- Arugula - 1.8 oz
- Roquefort cheese - 5.3 oz
- Prosciutto - 5.3 oz
Step by Step guide
Step 1
Crush the crackers and arugula in a food processor until finely crumbed, then mix with softened butter. Press into a round cake pan lined with parchment paper.
Step 2
Pour the cream, heat it, and dissolve the gelatin in it.
Step 3
Mix the cream cheese with the Roquefort using a mixer, adding a splash of brandy. Combine with the gelatin cream. Mix everything thoroughly again. Season with salt and pepper. Spread over the crust and smooth it out. Refrigerate for 8 hours.
Step 4
Cut into serving pieces, garnishing each piece with prosciutto and caramel threads made from reduced balsamic vinegar with sugar.
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