Trim the stalks from the radicchio and use the leaves to line a 110g (for two servings) loaf tin.
Mash the blue cheese with the yogurt and mayonnaise and warm gently. In a separate pan, whisk the Gelozone into two tablespoons of water and bring almost to the boil.
Fold into the cheese mixture. Add the nuts, eggs, herbs, paprika and seasoning. Mix well and transfer to the loaf tin.
Fold over the radicchio leaves and chill until set. Carefully turn out of the tin, slice and serve.