| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cheese/eggs, Dips |
6 |
Servings |
INGREDIENTS
| 1 |
|
Envelope unflavored gelatin |
| 2 |
tb |
Cool water |
| 4 |
tb |
Sweet butter |
| 4 |
oz |
Cream cheese |
| 4 |
oz |
Blue cheese–softened |
| 1 |
|
Egg–seperated |
| 1 |
ts |
Dijon mustard |
| 1/2 |
c |
Heavy cream–whipped |
INSTRUCTIONS
Blue Cheese Souffle
A wonderful dip.
Soften gelatin in cool water, then gently stir over low heat to dissolve.
Using a food processor or electric mixer, beat together butter and cheeses,
adding egg yolk, mustard and gelatin. Beat egg white until stiff BUT NOT
DRY, and gently fold into mixture. Then fold in whipped cream. Prepare a
1-cup souffle dish with a colar of oiled waxed paper or foil. Tie to the
dish with string. Spoon mixture into the dish so that it comes up over the
sides and up to the top of the collar. Chill for several hours or
overnight. Remove the collar and serve with crackers or raw vegetables.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Ask \”What would Jesus do?\” Apply the answer!”