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  • Serves: 6 Servings

Royal Camembert Mousse

  • Recipe Submitted by on

Category: Appetizers

 Ingredients List

  • 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

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

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