Royal Camembert Mousse

Ingredients

60 ml water
18 gr gelatin
38 gr camembert cheese
55 gr roquefort cheese
5 ml worcestershire sauce
1 egg
120 ml whipping cream

Instructions

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