Roquefort Mousse with Ham, Pineapple and Asparagus

Make this unusual creamy cheese mousse for a special occasion and your guests will be sure to rave!

Makes 6 servings.

1 envelope unflavored gelatin
1/4 cup lemon juice
3/4 cup boiling water
4 ounces Roquefort cheese
2 medium-size cucumbers
1 tablespoon grated onion
1/2 cup finely chopped watercress
1 teaspoon salt
1/4 teaspoon pepper
1 cup heavy cream
1 package (10 ounces) frozen asparagus spears
1 can (1 pound, 4 ounces)sliced pineapple in juice,drained
1 pound sliced, cooked ham
Boston lettuce

Procedure:
1. Sprinkle gelatin over lemon juice in a large bowl; let stand 5 minutes to soften. Add boiling water, stirring until dissolved;cool.
2. Pare cucumbers; cut in half lengthwise; remove seeds and shred coarsely.Drain thoroughly in a strainer.
3. Mash Roquefort with a fork in a medium-size bowl. Add cucumber, onion, watercress, salt and pepper. Stir until well-mixed. Add gelatin mixture.
4. Place bowl in a pan of ice and water; chill until mixture is syrupy-thick.
5. Beat heavy cream in a small bowl until stiff.Fold into Roquefort mixture. Spoon into a 4-cup mold;cover. Refrigerate about 4 hours or until firm.
6. Cook asparagus spears following label directions; drain ad refrigerate.
7. Drain pineapple; cut slices in half.
8. Line a large platter with lettuce; unmold Roquefort mousse onto center of platter.Wrap ham slices around pineapple.Arrange ham, pineapple and asparagus around mousse.