Title: Blue cheese souffle
 Categories: Cheese, Dips
      Yield: 6 servings
 
      1    Envelope unflavored gelatin
      2 tb Cool water
      4 tb Sweet butter
      4 oz Cream cheese
      4 oz Blue cheese--softened
      1    Egg--seperated
      1 ts Dijon mustard
    1/2 c  Heavy cream--whipped
 
  Blue Cheese Souffle
  
  A wonderful dip.
  
  Soften gelatin in cool water, then gently stir over low heat to
  dissolve. Using a food processor or electric mixer, beat together
  butter and cheeses, adding egg yolk, mustard and gelatin. Beat egg
  white until stiff BUT NOT DRY, and gently fold into mixture. Then
  fold in whipped cream. Prepare a 1-cup souffle dish with a colar of
  oiled waxed paper or foil. Tie to the 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.