Aperitif Roquefort Cake Ball Lollipops

1. 1

   Preheat oven to 180 degrees Celsius.

2. 2

   In a bowl whisk the egg with a fork, add the flour and baking powder, and dilute with the milk and oil.

3. 3

   Add the Roquefort crumbles and mix, season lightly with salt.

4. 4

   Pour into small cake pans, and bake for 15 to 20 minutes depending on the size of the molds.

5. 5

   Let cool down.

6. 6

   In the food processor bowl, cut the cakes into pieces, mix to reduce to crumbs, add the cream cheese, and mix with 2 to 3 fast pulses to form a smooth paste. You can also add the Philadelphia cream cheese with a fork.

7. 7

   Form small balls with your fingers.

8. 8

   Pierce the center of the balls with a lollipop stick.

9. 9

   Roast the ground hazelnut in a pan for 4 to 5 minutes, stirring constantly. Watch carefully as it will burn quickly.

10. 10

    Pour into a shallow dish, and let cool.

11. 11

    Roll each ball several times in the ground hazelnuts.

12. 12

    Refrigerate.

13. 13

    To serve, fill small bowls with salt, and stick lollipop ends in the salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.