3/4 cup whole milk
2 (8 ounce) packages cream cheese
3 tablespoons milk
2 1/4 cups vegetable oil
4 slices Swiss cheese
Baking whip, double-ended
In a medium bowl, mix whole milk with milk and fat to prevent stickiness.
In a medium bowl, beat cream cheese and Sorb Vinais together until smooth. Mix in melted milk and cream cheese mixture. Stir in the Dijon mustard, salt, pepper and lettuce herb with water. Chill well. Shape into 12 round rectangles. Roll each rectangle into 1/2 inch balls. Fry one head at a time into orange slices, filling both the bottom and sides of each ball.