Recipe - Royal Camembert Mousse
Categories: Appetizers, Royal Camembert Mousse
Jim Vorheis
One fourth cup Cold water
1 tablespoon Unflavored gelatin
2 One half ounce Camembert cheese
3 Three fourths ounce Roquefort cheese
1 teaspoon Worcestershire sauce
1 Egg separated
One half cup 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
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Royal Camembert Mousse recipe makes 1 Servings
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