Beautiful dessert with strong savoury tendancies
Brush eight 125ml (1/2 cup) capacity metal or plastic dariole moulds with oil to lightly grease. Place on a tray. Combine milk, cream, sugar and vanilla bean in a saucepan over medium heat. Cook, stirring occasionally, for 10 minutes or until sugar dissolves. Remove from heat.
Add blue cheese and stir until cheese melts. Strain mixture through a fine sieve into a large heatproof glass bowl.
Place water in a small heatproof bowl. Sprinkle with gelatine and whisk with a fork to remove any lumps. Set aside for 3 minutes or until gelatine dissolves and mixture is clear.
Gradually whisk the gelatine into the cream mixture until well combined. Ladle mixture equally among prepared moulds. Cover with plastic wrap and place in the fridge for 6 hours to set.
Dip moulds, 1 at a time, into hot water for 1-2 seconds, then turn onto serving plates. Serve with pear slices.
Recipe sourced from: Good Taste - April 2004, Page 56 - Recipe by Rodney Dunn