Recipe: Royal Camembert Mousse

 Royal Camembert Mousse
(6 servings)
Source: Jim Vorheis 

1/4 c Cold water 
1 tb Unflavored gelatin 
2 1/2 oz Camembert cheese 
3 3/4 oz Roquefort cheese 
1 ts Worcestershire sauce 
1 Egg separated 
1/2 c Whipping cream, whipped 
Parsley for garnish 

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. 

Reviews and Replies:
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26	ISO: Gladys, a question about mousse
	manyhats

27	Thank You: Dear Manyhats: Mousses are so elegant! Thanks for asking!
	Gladys/PR

28	Thank You: Thank you Gladys!!! (re: Royal Camembert Mousse)
	Cali,CA

29	Gladys...could you please post the sour cream & dill sauce?
	Cali,CA

30	Tks. dear Cali. Everything with cheese is delicious! (nt)
	Gladys/PR