1 cup of light blue cheese
2 small cups (around 400 grams) of natural yogurt, drained
2 packets of unsalted gelatin
250 grams of Blue Cheese Roquefort
300 grams of lean ham, cut into strips
1 bunch of lettuce, chopped
Olive oil for greasing
1 cup of light blue cheese
2 small cups (around 400 grams) of natural yogurt, drained
2 packets of unsalted gelatin
250 grams of Blue Cheese Roquefort
300 grams of lean ham, cut into strips
1 bunch of lettuce, chopped
Olive oil for greasing
In a blender, beat the blue cheese, yogurt, Roquefort, and gelatin, dissolved according to package instructions
Place the mixture in a mold with a hole in the middle, greased with olive oil
When serving, turn the pudding onto a large plate - if you have trouble, take the mold to the low oven for a few minutes, so that it gets a slight warmth and the gelatin releases, then remove from heat
After turning the pudding, arrange the ham slices around it and, subsequently, create a ring around it, this time spreading out the lettuce leaves.
