Blue Cheese Souffle

1. 1

   A wonderful dip.

2. 2

   Soften gelatin in cool water, then gently stir over low heat to dissolve.

3. 3

   Using a food processor or electric mixer, beat together butter and cheeses, adding egg yolk, mustard and gelatin.

4. 4

   Beat egg white until stiff BUT NOT DRY, and gently fold into mixture.

5. 5

   Then fold in whipped cream.

6. 6

   Prepare a 1-cup souffle dish with a colar of oiled waxed paper or foil.

7. 7

   Tie to the dish with string.

8. 8

   Spoon mixture into the dish so that it comes up over the sides and up to the top of the collar.

9. 9

   Chill for several hours or overnight.

10. 10

    Remove the collar and serve with crackers or raw vegetables.

* Per serving · 4 servings · Values may vary.

No additional tips available.