Blue Cheese Souffle

• 1 gelatin (envelope unflavored)
• 1 egg seperated
• 240 ml souffle dish with a colar of oiled waxed paper
• 120 ml cream whipped (heavy)
• 110 ml cream cheese
• 60 gr blue cheese softened
• 55 gr sweet butter
• 30 ml cool water
• 5 ml dijon mustard