Royal Camembert Mousse Recipe

Royal Camembert Mousse Recipe

Yield: 6 Servings
Recipe by luhu.jp

Ingredients:
Jim Vorheis,
1/4 cup: Cold water,
1 tbsp: Unflavored gelatin,
2 1/2 ounce: Camembert cheese,
3 3/4 ounce: Roquefort cheese,
1 tsp: Worcestershire sauce,
1: Egg separated,
1/2 cup: Whipping cream, whipped
Parsley for garnish,

Directions:

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


Source from luhu.jp