Tivoli Cheese Mold Recipe
Ingredients
| Unflavored gelatin | 1 | |
| Cold water | 1/2 Cup (16 tbs) | |
| 1/2 cup light cream or table cream | ||
| Cream cheese | 1 | |
| Blue cheese | 1/4 Cup (16 tbs), crumbled | |
| Parsley | 2 Tablespoon, chopped | |
| Salt | 1/2 Teaspoon | |
| Paprika | 1/2 Teaspoon | |
| Worcestershire sauce | 1/2 Teaspoon | |
Directions
Soften gelatin in water in a small saucepan; heat over low heat, stirring constantly, until gelatin dissolves; remove from heat.
Stir in cream.
Blend cream cheese with blue cheese in a medium size bowl; stir in parsley, salt, paprika, and Worcestershire sauce; gradually blend in gelatin-cream mixture.
Pour into a 2 cup deep mold.
Chill several hours, or until firm.
When ready to serve, run a sharp tip, thinblade knife around top of mold to loosen, then dip mold very quickly in and out of a pan of hot water.
Invert onto serving tray.
Garnish with a whole strawberry, if you wish.
Stir in cream.
Blend cream cheese with blue cheese in a medium size bowl; stir in parsley, salt, paprika, and Worcestershire sauce; gradually blend in gelatin-cream mixture.
Pour into a 2 cup deep mold.
Chill several hours, or until firm.
When ready to serve, run a sharp tip, thinblade knife around top of mold to loosen, then dip mold very quickly in and out of a pan of hot water.
Invert onto serving tray.
Garnish with a whole strawberry, if you wish.
Chef
