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Parmesan Mousse

Western.Chefs's picture
Ingredients
  Butter 1⁄4 Cup (4 tbs)
  Flour 1⁄2 Cup (8 tbs)
  Milk 1 1⁄4 Cup (20 tbs)
  Grated parmesan cheese 3⁄4 Cup (12 tbs)
  Onion 1⁄2 Small, minced
  Dry mustard 1 Teaspoon
  Gelatin 2 Tablespoon (2 Envelopes)
  Chicken stock 1⁄2 Cup (8 tbs)
  Eggs 4 , separated
  Whipped cream 1⁄4 Cup (4 tbs)
  Chopped chives 1⁄2 Cup (8 tbs)
  Parsley 1 Tablespoon
  Salt To Taste
  Pepper To Taste
  Paprika To Taste
Directions

Melt butter.
Stir in flour.
Cook over low heat, stirring constantly, 3 minutes.
Add milk gradually.
Cook, stirring with whisk, until it is thick and smooth.
Add cheese, onion, mustard, salt, pepper and paprika.
Soften gelatin in chicken stock.
Dissolve in white sauce.
Remove from heat.
Beat in egg yolks, one at a time.
Cool mixture.
Fold in stiffly beaten egg whites and whipped cream.
Sprinkle a lightly oiled 2-quart mold with chopped chives.
Pour in cheese mixture.
Be careful to keep chives on lining of mold.
Chill 3 hours.
Unmold on serving platter.
Surround with ring of parsley.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Chilling
Ingredient: 
Cheese
Interest: 
Party
Preparation Time: 
25 Minutes
Servings: 
6

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