You are here

Camembert Mousse

Ingredients
  Camembert cheese 3 Ounce, rinds removed (individual portions)
  Butter 15 Milliliter, melted (1 tablespoon)
  Petit suisse cheeses 1 Ounce (individual portion)
  Double cream 45 Milliliter, whipped (3 tablespoons)
  Prepared mustard 1 Teaspoon (5 ml)
  Parsley 1 Teaspoon, freshly chopped (5 ml)
Directions

MAKING
1. In a bowl, place the Camembert and butter and beat together until smooth.
2. Add the Petit Suisse and beat well to mix.
3. Add the cream, mustard and parsley; press into a lightly oiled mould.
4. To freeze: chill in the refrigerator, then open (flash) freeze until firm.
5. Remove from the mould and wrap in foil.
6. To freeze: wrap in a freezer bag or foil; seal and return to the freezer; label the bag as it makes it easier to distinguish.
7. To thaw: remove wrappings and arrange the mousse on a serving platter.
8. Thaw in the refrigerator overnight.

SERVING
9. Arrange the dish in large serving platter and garnish the top of the mousse with grated cheese before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Chilling
Ingredient: 
Cheese
Interest: 
Healthy
Cook Time: 
20 Minutes
Servings: 
4

Rate It

Your rating: None
4.263635
Average: 4.3 (11 votes)