Roquefort Soufflé Spread Recipe

From Dorothy McNett's Recipe Book.

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See Also: Cheese Dishes · Dressings and Dips

Roquefort Soufflé Spread

From Dorothy McNett's Recipe Book at (serve with apple and pear slices)

1/2 cup whipping cream
2 eggs, separated
1 envelope unflavored gelatin
1/4 cup cold water
6 oz. Roquefort cheese
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.

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