Royal Camembert Mousse
Yield
6 servingsPrep
20 minCook
?Ready
8 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
water
cold |
|
| 1 | tablespoon |
gelatin, unflavored
unflavored |
*
|
| 2 ½ | ounces |
camembert cheese
|
*
|
| 3 ¾ | ounces |
roquefort cheese
|
|
| 1 | teaspoon |
worcestershire sauce
|
|
| 1 | each |
eggs
separated |
|
| ½ | cup |
heavy whipping cream
whipped |
|
| 1 | x |
parsley leaves
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
water
cold |
|
| 15 | ml |
gelatin, unflavored
unflavored |
*
|
| 72.3 | ml/g |
camembert cheese
|
*
|
| 108.4 | ml/g |
roquefort cheese
|
|
| 5 | ml |
worcestershire sauce
|
|
| 1 | each |
eggs
separated |
|
| 118 | ml |
heavy whipping cream
whipped |
|
| 1 | x |
parsley leaves
for garnish |
*
|
Directions
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.
