Royal camembert mousse
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Recipe by: doriand
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
Jim Vorheis 1 ts Worcestershire sauce
1/4 c Cold water 1 Egg separated
1 tb Unflavored gelatin 1/2 c Whipping cream, whipped
2 1/2 oz Camembert cheese Parsley for garnish
3 3/4 oz Roquefort cheese
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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