Old Angelo's Gorgonzola Cheese Pate With Raspberry Sauce

Directions

1. To make pate, blend cream and blue cheese till smooth. Add in Salt, pepper and lowfat sour cream. Whisk Large eggs and port wine, blend into cheese mix. Spoon mix into a terrine or possibly 9 by 5 inch loaf pan lined with parchment paper or possibly buttered foil. Place in a large pan, pour in sufficient warm water to reach half way up on side of baking dish. Bake in a 325 oven for 1 hour or possibly till a knife inserted into the centre comes out almost clean. Cold overnight in refrigerator or possibly till very hard.
2. Gently remove from terrine or possibly 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 till slightly thickened, about 15 min. Remove ginger if you like, then puree and strain. Pour over each pate slice.