Old angelos gorgonzola cheese pate with raspberries

Yield: 15 Servings

Ingredients:

1 lb Cream cheese
1 lb Blue cheese Salt and pepper
2 c Sour cream
5 Eggs
1/4 c Sweet port wine MMMMM---------------------------SAUCE--------------------------------
10 oz Fresh raspberries or thawed If frozen
1/2 c Sweet port wine
1/3 c Water
2 tb Granulated sugar
1 tb Lemon juice
2 tb Grand marnier Grated rind of 1 lemon Thin slice of fresh ginger
1 ts Cornstarch

Instructions:

To make pate blend cream and blue cheese until smooth. Add Salt pepper and sour cream. Whisk eggs and port wine blend into cheese mixture. Spoon mixture into a terrine or 9 by 5 inch loaf pan lined with parchment paper or buttered foil. Place in a large pan pour in enough hot water to reach half way up on side of baking dish. Bake in a 325 oven for 1 hour or until a knife inserted into the centre comes out almost clean. Cool overnight in refrigerator or until very firm. Gently remove from terrine or pan. Remove foil slice and serve on a dessert plate with a little raspberry sauce. To make raspberry sauce combine all ingredients bring to a boil and simmer until slightly thickened about 15 minutes. Remove ginger if desired then puree and strain. Pour over each pate slice.