Blue Cheese Custard

• 100 ml cream millac (a semi-dairy cream)
• 10 g blue cheese
• 2

Combine everything except the iota carrageenan in a pot and heat until the cheese has melted into the liquid. Remove from the stove and place in a Thermomix jug at 80°C. Add the iota carrageenan and blend for 1 minute. Cool over an ice bath, stirring all the time until a smooth paste has formed. Reserve in the fridge in a plastic piping bag.