Royal camembert mousse

Yield: 6 servings

Measure Ingredient
\N \N Jim Vorheis
¼ cup Cold water
1 tablespoon Unflavored gelatin
2½ ounce Camembert cheese
3¾ ounce Roquefort cheese
1 teaspoon Worcestershire sauce
1 \N Egg separated
½ cup Whipping cream, whipped
\N \N Parsley for garnish

Soften gelatin in water. Set cup in hot water until dissolved. Blend cheeses together until smooth. Beat in Worcestershire, egg yolk and then gelatin. Beat egg white until stiff. Fold with cream into cheese mixture. Pour into 2 or 3 cup mold. Refrigerate overnight.

Unmold and garnish with parsley Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

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