Tivoli Cheese Mold
|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|
|Worcestershire sauce||1⁄2 Teaspoon|
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.