Danish Blue Cheese Mousse

1 Tb plain gelatin

1 cup chicken broth

10 oz cream cheese

8 oz blue cheese

1 TB minced chives

2 TB worcestershire sauce

½ tsp salt

1 cup whipped cream

Soften gelatin in 1/4 cup cold chicken broth. Add remaining 3/4 cup broth, heat and stir until gelatin is dissolved. Chill until partly set. Beat cheeses until light and fluffy; add chives, worcestershire and salt. Gradually beat in gelatin. Fold in whipped cream. Turn into 6 cup oiled ring mold or bowl. Chill until set. Unmold and fill center with shrimp, cherry tomatoes or olives. Serve with crackers or slices of party rye.

© Kelly's Cookbook 2017