7 May 2011
|Roquefort cheese||5 Ounce|
|Milk||1⁄2 Cup (8 tbs)|
|Heavy cream||1 Cup (16 tbs), whipped|
Grate cheese and add to milk in top of double boiler.
Stir until melted, then cool.
Whip cream, fold into cheese mixture and freeze in refrigerator tray until firm.
Slice and serve with crackers for dessert.
Makes 1 pint mousse.
Roquefort Mousse Recipe