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Roquefort Camembert Mousse

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Ingredients
  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)
Directions

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.
Add gelatine.
Beat egg white until stiff.
Whip cream.
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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
8

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4.169445
Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 166 Calories from Fat 125

% Daily Value*

Total Fat 14 g21.9%

Saturated Fat 8.7 g43.5%

Trans Fat 0 g

Cholesterol 70.7 mg23.6%

Sodium 409.4 mg17.1%

Total Carbohydrates 0.94 g0.31%

Dietary Fiber 0 g

Sugars 0.2 g

Protein 9 g17.5%

Vitamin A 10.5% Vitamin C 0.29%

Calcium 16.8% Iron 1.7%

*Based on a 2000 Calorie diet

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Roquefort Camembert Mousse Recipe