Roquefort Mousse
Yield
6 servingsPrep
30 minCook
?Ready
30 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
roquefort cheese
|
|
| 4 | tablespoons |
butter
|
|
| 4 | ounces |
cream cheese
|
|
| 1 | each |
eggs
separated |
|
| 1 | tablespoon |
gelatin, unflavored
unflavored |
*
|
| ½ | teaspoon |
dijon mustard
|
|
| ½ | cup |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
roquefort cheese
|
|
| 6E+1 | ml |
butter
|
|
| 115.6 | ml/g |
cream cheese
|
|
| 1 | each |
eggs
separated |
|
| 15 | ml |
gelatin, unflavored
unflavored |
*
|
| 2.5 | ml |
dijon mustard
|
|
| 118 | ml |
heavy whipping cream
|
|
Directions
Have cheese and butter at room temperature.
Whip cream and set aside.
Beat egg white until stiff and set aside.
In a large bowl beat egg yolk.
Add Roquefort and beat until smooth.
Add cream cheese and butter and beat until smooth.
Dissolve gelatin in cold water, then place dish of gelatin in hot water and stir until gelatin is dissolved.
Add gelatin and mustard to cheese mixture.
Fold in egg white, then fold in whipped cream.
Pour into greased mold.
Chill. Serve with crackers or fruit.
