Layered Cheese Torta with Orange Chimichurri (Video)

Method

1. Place sour cream, cream cheese and Boursin cheese in a food processor. Blend until evenly mixed.
2. With a non-stick spray, coat the insides of a small jelly or cheese mould.
3. Starting with the cheese mixture place a layer of cheese about 2-3 cm thick on the bottom and all around the sides of the mould.
4. Then add a thick layer of Orange Chimichurri. Top with the cheese mixture until all are used.
5. Refrigerate for at least 6-6 hours or overnight.
6. When time to serve, invert mould and place cheese on plate. Sprinkle with thyme and mixed orange and lemon peel over the top.
7. Drizzle over Caramelised Apple Cider Vinegar. Garnish all around cheese with rosemary and thyme.
8. Serve with tortilla corn crackers and fruit.

Tip:

• You can do a couple of alternate layers of cheese and chimichurri until all the ingredients are used up.
• I usually prefer to infuse the orange and lemon peel in some of the Caramelised Apple Cider and fresh thyme for 30 minutes before piling on top of the torta.
• Occasionally I add a drizzle of Grand Marnier over the fruit which allows for a dramatic glamour of flambé when serving.