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A mold of roquefort
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| Artist: |
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| Categories: |
Asian, Cheese, Ethnic, Japanese, Salads, Stir-fry |
| Yield: |
12 |
| Rating: |
0 |
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Ingredients:
| 1
| | Envelope unflavored gelatin | | 1/4
| cup | Water | | 6
| oz | Roquefort cheese | | 6
| oz | Cream scheese -- softened | | 1/2
| cup | Heavy cream | | 4
| | Scallions | | 2
| tbsp | Pine nuts | | 4
| | Black olives -- chopped | | | Salt to taste |
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Procedures:
| 1 | Sprinkle gelatin over water and let stand. | | 2 | Push roquefort cheese through strainer. | | 3 | Add cream cheese and cream to roquefort cheese. | | 4 | Mix well. | | 5 | Add gleatin, scallions, pine nuts, olives and slat to cheese mixture. | | 6 | Mix well. | | 7 | Spray a 3-cup ring mold with cooking spray and pour mixture into mold. | | 8 | Chill, gently stir occasionally until set |
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