Roquefort Camembert Mousse
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Cold water||1⁄4 Cup (4 tbs)|
|Camembert cheese||2 Small (Triangles)|
|Roquefort cheese||1⁄4 Pound|
|Worcestershire sauce||1 Teaspoon|
|Egg||1 , separated|
|Heavy cream||1⁄2 Cup (8 tbs)|
Place gelatine in the cold water and let stand for five minutes Then place the gelatine over hot water and dissolve it.
Blend the two cheeses together until the mixture is smooth.
Beat in the Worcestershire and egg yolk.
Beat egg white until stiff.
Fold egg white and whipped cream into cheese mixture.
Pour into a one pint mold.
Chill until firm.
Unmold onto a platter and serve with crackers or slices of salty rye bread.