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Brie Mousse

Barbecue.Master's picture
Ingredients
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Cold milk 1⁄2 Cup (8 tbs)
  Ripe brie cheese 1⁄2 Pound, finely chopped
  Pimento 2 Tablespoon, drained and chopped
  Finely chopped fresh chives 2 Tablespoon
  Finely chopped fresh parsley 2 Tablespoon
  Capers 2 Teaspoon, drained
  Paprika 1⁄2 Teaspoon
  Cayenne pepper 1⁄4 Teaspoon
  Prepared english mustard 2 Teaspoon
  Salt 1 Teaspoon
  Whipping cream 1⁄2 Cup (8 tbs)
  Egg white 1
  Lemon juice 1 Tablespoon (Adjust Quantity As Per Taste)
  Freshly ground black pepper To Taste
Directions

In a heavy saucepan, combine gelatin and milk.
Cook over low heat, stirring with a wooden spoon, until gelatin is dissolved.
Add cheese and stir until cheese is melted.
Remove from heat.
Add pimento, chives, parsley, capers, paprika, cayenne pepper, mustard and salt.
Let cool.
While mixture is cooling, whip cream.
In a separate bowl, whip egg white until soft peaks form.
With a large metal spoon, carefully fold whipped cream, then egg white into the cooled cheese mixture.
When cream and egg white are mixed throughout, turn mixture into the greased mold.
Cover and chill for several hours, or until firm.

Recipe Summary

Course: 
Dessert
Method: 
Chilling
Interest: 
Gourmet

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