Tivoli Cheese Mold
|Unflavored gelatin||1 Tablespoon (1 envelope)|
|Cold water||1⁄2 Cup (8 tbs)|
|Light cream/Table cream||1⁄2 Cup (8 tbs)|
|Cream cheese||8 Ounce (1 package)|
|Crumbled blue cheese||1⁄4 Cup (4 tbs)|
|Chopped parsley||2 Tablespoon|
|Worcestershire sauce||1⁄2 Teaspoon|
Soften gelatin in water in a small saucepan; heat over low heat, stirring constantly, until gelatin dissolves; remove from heat.
Stir in cream.
Blend cream cheese with blue cheese in a medium size bowl; stir in parsley, salt, paprika, and Worcestershire sauce; gradually blend in gelatin-cream mixture.
Pour into a 2 cup deep mold.
Chill several hours, or until firm.
When ready to serve, run a sharp tip, thinblade knife around top of mold to loosen, then dip mold very quickly in and out of a pan of hot water.
Invert onto serving tray.
Garnish with a whole strawberry, if you wish.