You are here

Camembert Mousse

Canadian.Recipes's picture
Camembert Mousse has a different taste. The Heavy cream gives the Camembert Mousse a velvety taste.
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Cold milk 1⁄2 Cup (8 tbs)
  Camembert cheese 8 Ounce, forced through a fine sieve
  Pimiento 2 Tablespoon, sieved
  Minced parsley 2 Tablespoon
  Paprika 1⁄2 Teaspoon
  Egg white 1 , beaten to stiff, not dry, peaks
  Heavy cream 1⁄2 Cup (8 tbs), chilled, whipped

Soften gelatin in milk in a heavy saucepan.
Stir over low heat until gelatin is dissolved.
Add the cheese and stir until melted.
Remove from heat and mix in pimiento, parsley, and paprika.
Turn into bowl, cover, and refrigerate until cool.
Fold egg white and cream into the cooled cheese mixture.
Turn into a 2-cup fancy mold; chill several hours, or until firm.
Unmold onto a large serving dish or tray.
Surround with assorted crisp relishes such as celery curls, carrot and zucchini sticks, radish roses, green pepper strips, cucumber slices, green onions, and green and ripe olives.
Serve with a tray of assorted crackers.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1251 Calories from Fat 913

% Daily Value*

Total Fat 104 g159.7%

Saturated Fat 64.5 g322.3%

Trans Fat 0 g

Cholesterol 339 mg113%

Sodium 2099.6 mg87.5%

Total Carbohydrates 15 g5.1%

Dietary Fiber 2.5 g10%

Sugars 8.7 g

Protein 69 g137.2%

Vitamin A 167.6% Vitamin C 113.1%

Calcium 114.3% Iron 22%

*Based on a 2000 Calorie diet


Camembert Mousse Recipe