Blue Cheese Souffle Recipe

• 1 env unflavored gelatin
• 2 Tbsp. Cold water
• 4 Tbsp. Sweet butter
• 4 ounce Cream cheese
• 4 ounce Blue cheese--softened
• 1 x Egg--seperated
• 1 tsp Dijon mustard
• 1/2 c. Heavy cream--whipped

1. Blue Cheese Souffle
2. A wonderful dip.
3. Soften gelatin in cold water, then gently stir over low heat to dissolve.
4. Using a food processor or possibly electric mixer, beat together butter and cheeses, adding egg yolk, mustard and gelatin.
5. Beat egg white till stiff BUT NOT DRY, and gently fold into mix.
6. Then mix in whipped cream.
7. Prepare a 1-c. souffle dish with a colar of oiled waxed paper or possibly foil.
8. Tie to the dish with string.
9. Spoon mix into the dish so which it comes up over the sides and up to the top of the collar.
10. Refrigeratefor several hrs or possibly overnight.
11. Remove the collar and serve with crackers or possibly raw vegetables.

water, sweet butter, cream cheese, egg, mustard, heavy cream

Taken from cookeatshare.com/recipes/blue-cheese-souffle-87446 (may not work)