Bleu Cheese Mousse

1. 1

   Beat egg yolks with half and half in saucepan over low heat until mixture is creamy. Remove.

2. 2

   Soften gelatin in 4 tablespoons of cold water, then dissolve over hot water and add it to the eggs.

3. 3

   Force Bleu cheese through a sieve; add to gelatin mixture and cool.

4. 4

   Fold in whipped cream and egg whites.

5. 5

   Pour mousse into oiled 6-cup mold and chill for at least 2 hours.

6. 6

   Unmold on platter and serve with crackers or toast rounds.

No additional tips available.