Blue Cheese Souffle
Author: Kitchens
  • 1 envelope unflavored gelatin
  • 2 Tablespoons cool water
  • 4 Tablespoons sweet butter
  • 4 ounces cream cheese
  • 4 ounces blue cheese--softened
  • 1 egg--separated
  • 1 teaspoon Dijon mustard
  • 1/2 Cup heavy cream--whipped
  1. 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.
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