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Prep Time: 20 Minutes Cook Time: 220 Minutes |
Ready In: 240 Minutes Servings: 4 |
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An appetizer to be made in the future. Cooking time is the refrigeration time. Ingredients:
1 (1/4 ounce) envelope unflavored gelatin |
1/4 cup cold water |
3 ounces cream cheese, at room temperature |
4 ounces roquefort cheese, crumbled |
1 teaspoon dijon mustard |
1 teaspoon onion, grated |
1/2 cup whipping cream |
cracker |
Directions:
1. In a small saucepan, sprinkle gelatin over cold water.
2. Let stand 3 to 4 minutes.
3. Stir over very low heat until dissolved; set aside.
4. In a medium bowl, combine cream cheese and Roquefort.
5. Beat with an electric mixer until light and fluffy.
6. Stir in mustard, onion, and dissolved gelatin.
7. In a small bowl beat cream until stiff peaks form.
8. Fold into cheese mixture.
9. Spoon into a 3 or 4 cup mold.
10. Refrigerate 4 to 6 hours.
11. To unmold, dip mold to a depth of contents in and out of warm water for 3 or 4 times.
12. Invert onto a small platter; remove mold.
13. Serve with crackers.
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