Roquefort Mold

Submitted by Barb in WNY

"An appetizer to be made in the future. Cooking time is the refrigeration time."

 

• Ready In: 4hrs 20mins
• Ingredients: 8
• Yields: 2 1/2 cups

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.