Free Recipe Royal Camembert Mousse 2
Recipe Type: A Recipes
Recipe Preparation: cook
Cooking Ingredients for Royal Camembert Mousse 2 Recipe
Jim Vorheis 1
ts Worcestershire sauce
1/4 c Cold water
1 Egg separated
1 tb Unflavored gelatin
1/2 c Whipping cream, whipped
2 1/2 oz Camembert cheese
Parsley for garnish
3-3/4 oz Roquefort cheese
Royal Camembert Mousse 2 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
Cooking Temperature:
Recipe Serves: 6
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