Tivoli Cheese Mold Recipe
Ingredients
| Unflavored gelatin | 1 | |
| Cold water | 1⁄2 Cup (8 tbs) | |
| Light cream | 1⁄2 Cup (8 tbs) | |
| Cream cheese | 1 , softened | |
| Blue cheese | 1⁄4 Cup (4 tbs), crumbled | |
| Parsley | 2 Tablespoon, chopped | |
| Salt | 1⁄2 Teaspoon | |
| Paprika | 1⁄2 Teaspoon | |
| Worcestershire sauce | 1⁄2 Teaspoon |
Directions
1. Soften gelatin in water in a small saucepan; heat over low heat, stirring constantly, until gelatin dissolves; remove from heat. Stir in cream.
2. Blend cream cheese with blue cheese in a medium-size bowl; stir in parsley, salt, paprika and the Worcestershire sauce; gradually blend in gelatin-cream mixture. Pour into a 2-cup deep mold. Chill several hours, or until firm.
3. When ready to serve, run a sharp-tip, thin-blade knife around top of mold to loosen, then dip mold very quickly in and out of a pan of hot water. Cover mold with serving plate. Invert onto plate. Garnish with additional parsley, if you wish.
2. Blend cream cheese with blue cheese in a medium-size bowl; stir in parsley, salt, paprika and the Worcestershire sauce; gradually blend in gelatin-cream mixture. Pour into a 2-cup deep mold. Chill several hours, or until firm.
3. When ready to serve, run a sharp-tip, thin-blade knife around top of mold to loosen, then dip mold very quickly in and out of a pan of hot water. Cover mold with serving plate. Invert onto plate. Garnish with additional parsley, if you wish.
Chef
