Blue Cheese Souffle Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 Envelope: unflavored gelatin,
2 tbsp: Cool water,
4 tbsp: Sweet butter,
4 ounce: Cream cheese,
4 ounce: Blue cheese--softened,
1: Egg--seperated,
1 tsp: Dijon mustard,
1/2 cup: Heavy cream--whipped,
Directions:
Blue Cheese Souffle
A wonderful dip.
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.
Source from luhu.jp
A wonderful dip.
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.
Source from luhu.jp