2 env. unflavored gelatin
1/2 c. water
4 wedges (1 1/3 oz. each) Camembert cheese, room temperature
1/2 lb. blue cheese, crumbled
2 eggs, separated
1/2 tsp. curry powder
1 c. heavy cream

1. Sprinkle gelatin over water in a heat proof cup; let stand to soften, about 5 minutes. Put cup in a small saucepan of boiling water; heat, stirring constantly until gelatin is dissolved.

2. Combine Camembert and blue cheeses in a medium-size bowl; beat until well blended. Beat in egg yolks, curry powder and the dissolved gelatin.

3. Beat egg whites in a small bowl until soft peaks form. Beat cream in another small bowl until stiff.

4. Fold whipped cream, then egg whites into cheese mixture until no streaks of white remain. Pour into a 4-cup mold. Cover with plastic wrap; refrigerate until firm, about 4 hours. When ready to serve, unmold onto lettuce on chilled serving plate. Garnish with cherry tomatoes. Serve with crackers.