Almond Cheese BallMake on Fresco
Yours will now be the first invitation that is issued. 'Bring your cheeseball', they’ll say. ‘Why of course’, you’ll reply, knowing full well you will only bring half the mixture...there’s nothing like a little cheeseball to come home to really is there?
I think this recipe is probably the very first recipe I converted to Thermomix from the laborious hand grated, hand mixed cheeses method that I used to suffer through each Christmas. This recipe is sure to become a family favorite. Let the lactose intolerance begin!
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- 1 Tablespoon multi coloured peppercorns
- 150 Grams almonds
- 3 spring onions, quartered
- 120 Grams Jarlsburg cheese
- 120 Grams strong vintage cheddar
- 120 Grams cream cheese
- 30 Grams apple cider
Place peppercorns into Thermomix bowl and mill 3 sec/speed 8.
Add almonds and chop 2-3 sec/speed 5 . The almonds should still be quite chunky.
Remove from bowl and place mixture on a double layer of foil large enough to wrap cheese ball when finished. Set aside.
Without cleaning the Thermomix bowl, place spring onions and all cheeses into the bowl and chop 15 sec/speed 8. Reduce to speed 4 and add apple cider through the lid onto the rotating blades. Blend 20 sec until smooth.
Scrape out mixture onto almonds and peppercorn mix. Using foil as the wrap, roll the cheese around to be fully coated in almond mix and shape into a ball making sure that the almonds are coating all sides. Wrap in the foil and refrigerate for several hours.
You can make individual sized cheeseballs but you would need to increase the almond and pepper coating mixture. Serve with crackers and olives.
Will keep in the fridge wrapped for up to 2 weeks.
This can really look like a Christmas pudding if you garnish the top with a piece of holly.
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