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Tivoli Cheese Mold

Chef.at.Home's picture
Ingredients
  Unflavored gelatin 1
  Cold water 1⁄2 Cup (8 tbs)
  Light cream 1⁄2 Cup (8 tbs)
  Cream cheese 1 , softened
  Blue cheese 1⁄4 Cup (4 tbs), crumbled
  Parsley 2 Tablespoon, chopped
  Salt 1⁄2 Teaspoon
  Paprika 1⁄2 Teaspoon
  Worcestershire sauce 1⁄2 Teaspoon
Directions

1. Soften gelatin in water in a small saucepan; heat over low heat, stirring constantly, until gelatin dissolves; remove from heat. Stir in cream.
2. Blend cream cheese with blue cheese in a medium-size bowl; stir in parsley, salt, paprika and the Worcestershire sauce; gradually blend in gelatin-cream mixture. Pour into a 2-cup deep mold. Chill several hours, or until firm.
3. When ready to serve, run a sharp-tip, thin-blade knife around top of mold to loosen, then dip mold very quickly in and out of a pan of hot water. Cover mold with serving plate. Invert onto plate. Garnish with additional parsley, if you wish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Chilling
Restriction: 
Vegetarian
Ingredient: 
Cheese

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