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Royal Camembert Mousse

Ingredients
 

1 jim vorheis
1/4 cup cold water
1 tbsp unflavored gelatin
2 1/2 oz camembert cheese
3 3/4 oz roquefort cheese
1 tsp worcestershire sauce
1 egg separated
1/2 cup whipping cream, whipped
1 parsley for garnish




 
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Preparation
 
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

 

 
Servings: 6

 

 

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