Ingredients
- 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
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.
