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Roquefort-Camembert Mousse

Nathan.Shepherd's picture
Check out this versatile and deliciously rich Roquefort-Camembert Mousse. Quick and simple to make, serve and delight in this Roquefort-Camembert Mousse whichever way you please!
  Unflavored gelatin 1 Tablespoon
  Cold water 1⁄4 Cup (4 tbs)
  Camembert cheese 2 Small
  Roquefort cheese 1⁄4 Pound
  Worcestershire sauce 1 Teaspoon
  Egg 1
  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.
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: 
Side Dish

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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1324 Calories from Fat 1001

% Daily Value*

Total Fat 114 g175%

Saturated Fat 69.7 g348.3%

Trans Fat 0 g

Cholesterol 565.8 mg188.6%

Sodium 3274.9 mg136.5%

Total Carbohydrates 8 g2.5%

Dietary Fiber 0 g

Sugars 1.6 g

Protein 70 g140.3%

Vitamin A 84% Vitamin C 2.3%

Calcium 134.4% Iron 13.4%

*Based on a 2000 Calorie diet

Roquefort-Camembert Mousse Recipe