Go to: Just Cheese Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Royal Camembert Mousse

1/4 c Cold water
1 tb Unflavored gelatin
2 1/2 oz Camembert cheese
3 3/4 oz Roquefort cheese
1 ts Worcestershire sauce
1 Egg separated
1/2 c Whipping cream, whipped
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


Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.