Roquefort Mousse -

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Roquefort Mousse

2 tb Unflavored gelatin
1 c Vegetable or chicken stock
1 1/2 c Whipping cream; whipped
3/4 lb Roquefort cheese
1/4 c Cream cheese
1/2 ts White pepper
4 Egg whites; stiffly beaten
Watercress for garnish

Soften the gelatin in the broth in a saucepan. Place over medium heat and bring to a simmer, stirring occasionally. Remove from the heat and let cool to room temperature.

Place the whipped cream in the refrigerator. Pour 1/4-cup of the gelatin mixture into a 4-cup chilled mold and place in the freezer until set, about 5 minutes.

Meanwhile, cream together the Roquefort, cream cheese, pepper and the remaining 3/4 cup of the gelatin broth in a food processor or mixer. Scrape into a work bowl. Fold in the whipped cream, then stiffly beaten egg whites.

Pour the mixture into the prepared mold. Chill 4 hours before unmolding. Garnish withwatercress before serving. Makes 10 buffet or 6 regular servings.

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