Blue Cheese, Hazelnut And Herb Terrine

Radicchio leaves 58 1/3 g Creamy blue cheese

91 2/3 g Greek strained yogurt

1/3 tb Mayonnaise

1 ts Gelozone

16 2/3 g Toasted ground hazelnuts

2/3 Hard boiled eggs

2 tb Fresh mixed herbs

---SUGGESTIONS FOR HERBS
--- Parsley Coriander Chives 3/16 ts Paprika

Seasoning 1 Trim the stalks from the radicchio and use the leaves to line a 110g

(for two servings) loaf tin. 2 Mash the blue cheese with the yogurt and mayonnaise and warm gently.

In a separate pan, whisk the Gelozone into two tablespoons of water and bring almost to the boil. 3 Fold into the cheese mixture. Add the nuts, eggs, herbs, paprika and

seasoning. Mix well and transfer to the loaf tin. 4 Fold over the radicchio leaves and chill until set. Carefully turn

out of the tin, slice and serve.