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.
Ingredients
  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
Directions

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: 
Easy
Cuisine: 
Canadian
Course: 
Appetizer
Interest: 
Everyday

Rate It

Your rating: None
4.0375
Average: 4 (16 votes)