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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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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2099 Calories from Fat 1058

% Daily Value*

Total Fat 123 g188.7%

Saturated Fat 74 g370%

Trans Fat 0 g

Cholesterol 361.3 mg120.4%

Sodium 3952.4 mg164.7%

Total Carbohydrates 179 g59.7%

Dietary Fiber 0.09 g0.34%

Sugars 9.6 g

Protein 54 g108.1%

Vitamin A 45.3% Vitamin C 0.62%

Calcium 90.7% Iron 57.1%

*Based on a 2000 Calorie diet

Roquefort Mould Recipe