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Danish Blue Mousse

Ingredients
  Aspic jelly crystals 1⁄2 Pint (300 milliliter, 1 packet)
  Boiling water 1⁄4 Pint (150 milliliter)
  Danish blue cheese 4 Ounce (100 gram)
  Soured cream 1⁄4 Pint (150 milliliter)
  Egg whites 2
Directions

MAKING
1. In a mixing bowl, combine together the cheese and sour cream; beat well to mix.
2. In a separate bowl, put the aspic crystals and pour over the boiling water; stir to dissolve well.
3. Stir in the aspic jelly and leave in a cool, dry place until ready for setting.
4. Beat the egg whites until stiff, then fold into the mixture and pour into a dampened 450 g/1 lb loaf tin.
5. Chill in the refrigerator until the mousse has set.
6. To freeze: open (flash) freeze until firm, then turn the mousse out of the tin and wrap in foil.
7. Seal and return to the freezer; label the bag as it makes it easier to distinguish.
8. To thaw : remove wrappings and arrange the mousse on a serving platter.
9. Thaw in the refrigerator overnight.

SERVING
10. Garnish the mousse with sour cream and serve cold.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Chilling
Ingredient: 
Cheese
Interest: 
Healthy
Cook Time: 
20 Minutes
Servings: 
4

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