Festive Cheese Wreath
Based on a cheese ball recipe kindly shared with us by a customer. It’s luxurious and perfect as a semi-sweet snack with drinks, or as part of a dessert buffet.
Ingredients
- 2 x 200g tubs Angel Food vegan cream cheese (at room temperature)
- 2 tablespoons sherry (or brandy, or juice from the can of pineapple)
- 227g tin of crushed pineapple in juice
- 40g candied peel
- 30g dried cranberries
- 40g glace cherries
- To garnish: Fruit and nuts of your choice
- To serve: Crunchy sweet and savoury dippers such as apple slices, crackers, sweet biscuits and pretzels
Method
- 1
1. Blend the cream cheese and sherry/pineapple juice in a food processor until smooth. Scrape down the sides with a spatula as necessary. Transfer into a large mixing bowl.
- 2
2. Chop dried fruit finely.
- 3
3. Drain the pineapple, squeezing to remove as much juice as possible.
- 4
4. Add dried fruit and pineapple to the cream cheese mix in the bowl and stir well to combine.
- 5
5. To make a ring-shaped mould use a large shallow bowl with a small bowl in the centre. Line the ring you’ve created with plastic film.
- 6
6. Press the cream cheese mix into the ring, making the top (which will become the bottom) as level as possible.
- 7
7. To serve, place a large plate over the top and invert it. Remove the cling film and decorate lavishly.
- 8
8. To make ahead of time (up to two days ahead): keep the undecorated wreath in the fridge and bring it out an hour or two before serving, to allow it to come to room temperature.
