Roquefort Cheese Dessert Salad
|Unflavored gelatin||3 Tablespoon|
|Cold water||2 Cup (32 tbs)|
|Crumbled roquefort cheese||1 Cup (16 tbs)|
|Cream style cottage cheese||1 Cup (16 tbs)|
|Cream cheese||3 Ounce, softened|
|Heavy cream||1 Cup (16 tbs), whipped|
|Orange sections||3 Cup (48 tbs)|
|Strawberry halves||1 Cup (16 tbs)|
|Water cress||1 Bunch (100 gm)|
Sprinkle gelatin over cold water to soften.
Cook over boil- ing water, stirring constantly, until gelatin is dissolved.
Beat Roquefort, cottage and cream cheeses until smooth.
Gradually add gelatin mixture, beating until smooth.
Chill until slightly thickened.
Fold in whipped cream.
Turn into 9-inch ring mold (about 6 cups capacity).
Chill until set (about 3 hours).
Fill with orange sections and strawberries.
Garnish with water cress.