Roquefort Mold

Directions

1. 1
   In a small saucepan, sprinkle gelatin over cold water.
2. 2
   Let stand 3 to 4 minutes.
3. 3
   Stir over very low heat until dissolved; set aside.
4. 4
   In a medium bowl, combine cream cheese and Roquefort.
5. 5
   Beat with an electric mixer until light and fluffy.
6. 6
   Stir in mustard, onion, and dissolved gelatin.
7. 7
   In a small bowl beat cream until stiff peaks form.
8. 8
   Fold into cheese mixture.
9. 9
   Spoon into a 3 or 4 cup mold.
10. 10
    Refrigerate 4 to 6 hours.
11. 11
    To unmold, dip mold to a depth of contents in and out of warm water for 3 or 4 times.
12. 12
    Invert onto a small platter; remove mold.
13. 13
    Serve with crackers.