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Roquefort Camembert Mousse

New.Wife's picture
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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