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Roquefort Mould

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  Unflavored gelatin 1⁄4 Ounce (1 envelope)
  Cold water 1⁄4 Cup (4 tbs)
  Cream cheese 3 Ounce (1 package, at room temperature)
  Roquefort cheese 4 Ounce, crumbled
  Dijon style mustard 1 Teaspoon
  Grated onion 1 Teaspoon
  Whipping cream 1⁄2 Cup (8 tbs)
  Crackers 1 Cup (16 tbs)

In a small saucepan, sprinkle gelatin over cold water.
Let stand for 3 to 4 minutes to soften.
Stir over very low heat until dissolved; set aside.
In a medium bowl, combine cream cheese and Roquefort cheese.
Beat with electric mixer until light and fluffy.
Stir in mustard, onion and dissolved gelatin.
In a small bowl, beat cream until stiff peaks form.
Fold into cheese mixture.
Spoon into a 3- or 4-cup mold.
Refrigerate 4 to 6 hours.
To unmold, dip mold to depth of contents in and out of warm water 3 or 4 times.
Invert onto a small platter; remove mold.

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