Preparation:
Whip cream in a chilled bowl until stiff. Refrigerate. Soften gelatin in Calvados. Heat on warm until gelatin is dissolved. Let cool slightly.
Gently fold gelatin mixture, mustard, cheese and rosemary evenly into whipped cream. Line a 4-cup mold with plastic film wrap. Place fresh sprigs of rosemary on bottom of mold. Place whipped cream cheese mixture in bowl.
Cover and refrigerate overnight if possible. Unmold, remove film and surround with fresh seasonal fruit, bread sticks and wafer thin Swedish crackers. |
