Bleu Cheese Mousse

Beat egg yolks with half and half in saucepan over low heat until mixture is creamy. Remove.

Soften gelatin in 4 tablespoons of cold water, then dissolve over hot water and add it to the eggs.

Force Bleu cheese through a sieve; add to gelatin mixture and cool.

Fold in whipped cream and egg whites.

Pour mousse into oiled 6-cup mold and chill for at least 2 hours.

Unmold on platter and serve with crackers or toast rounds.