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Roquefort Soufflé Spread
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. (serve with apple and pear slices)
1/2 cup whipping cream
Whisk 1/2 cup cream and egg yolks together in small batter bowl. Microwave on High 30 seconds. Whisk. Microwave another 30 seconds, whisk well until thickened. Soften gelatin in cold water. Add softened gelatin and crumbled cheese to egg mixture. Beat egg whites and beat other 1/2 cup cream. Gently fold egg whites and whipped cream into cheese mixture. Pour into oiled mold (about 3-4 cups.) Refrigerate until set, unmold onto platter and arrange fruit slices around. Also nice with thinly sliced pieces of roast beef.
Recipe created 1995-01-01.