Roquefort Mold

1. 1

   In a small saucepan, sprinkle gelatin over cold water.

2. 2

   Let stand 3 to 4 minutes.

3. 3

   Stir over very low heat until dissolved; set aside.

4. 4

   In a medium bowl, combine cream cheese and Roquefort.

5. 5

   Beat with an electric mixer until light and fluffy.

6. 6

   Stir in mustard, onion, and dissolved gelatin.

7. 7

   In a small bowl beat cream until stiff peaks form.

8. 8

   Fold into cheese mixture.

9. 9

   Spoon into a 3 or 4 cup mold.

10. 10

    Refrigerate 4 to 6 hours.

11. 11

    To unmold, dip mold to a depth of contents in and out of warm water for 3 or 4 times.

12. 12

    Invert onto a small platter; remove mold.

13. 13

    Serve with crackers.

No additional tips available.