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Roquefort Mousse

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Submitted by tiggerme

YIELD

6 servings

PREP

30 min

COOK

?

READY

30 min

Ingredients

½ 226.8
4 6E+1
TABLESPOONS ML BUTTER
4 115.6
OUNCES ML/G CREAM CHEESE
1 1
EACH EACH EGGS
separated
1 15
TABLESPOON ML GELATIN, UNFLAVORED
unflavored *
½ 2.5
TEASPOON ML DIJON MUSTARD
½ 118

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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 94g (3.3 oz)
Amount per Serving
Calories 352 87% from fat
 % Daily Value *
Total Fat 34g 52%
Saturated Fat 21g 106%
Trans Fat 0g
Cholesterol 134mg 45%
Sodium 818mg 34%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 22g
Vitamin A 24% Vitamin C 0%
Calcium 29% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free
 

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