Categories: Cheese/eggs, Dips 
      Yield: 6 servings 
  
      1    Envelope unflavored gelatin         4 oz Blue cheese--softened 
      2 tb Cool water                          1    Egg--seperated 
      4 tb Sweet butter                        1 ts Dijon mustard 
      4 oz Cream cheese                      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.