- Sprinkle the gelatine over the cold water and leave to stand for 5 minutes. Add the hot water and stir until dissolved. Add salt to the Simonsberg Creamy Blue Cream Cheese and whisk until smooth. Leave to cool slightly and fold in the whipped cream. Spoon into espresso cups, small glasses or bowls and refrigerate until set. Serve with crostini or bread sticks and preserves.