Camembert Mousse Recipe
Ingredients
| Unflavored gelatin | 1 Tablespoon (1 Envelope) | |
| Cold milk | 1⁄2 Cup (8 tbs) | |
| Camembert cheese | 8 Ounce, forced through a fine sieve | |
| Pimiento | 2 Tablespoon, sieved | |
| Minced parsley | 2 Tablespoon | |
| Paprika | 1⁄2 Teaspoon | |
| Egg white | 1 , beaten to stiff, not dry, peaks | |
| Heavy cream | 1⁄2 Cup (8 tbs), chilled, whipped |
Nutrition Facts
Serving size: Complete recipe
Calories 1348 Calories from Fat 913
% Daily Value*
Total Fat 104 g159.6%
Saturated Fat 64.5 g322.3%
Trans Fat 0 g
Cholesterol 339 mg113%
Sodium 2422.7 mg100.9%
Total Carbohydrates 17 g5.8%
Dietary Fiber 2.5 g10%
Sugars 10 g
Protein 89 g177.9%
Vitamin A 167.6% Vitamin C 113.1%
Calcium 115.9% Iron 22.1%
*Based on a 2000 Calorie diet
Directions
Stir over low heat until gelatin is dissolved.
Add the cheese and stir until melted.
Remove from heat and mix in pimiento, parsley, and paprika.
Turn into bowl, cover, and refrigerate until cool.
Fold egg white and cream into the cooled cheese mixture.
Turn into a 2-cup fancy mold; chill several hours, or until firm.
Unmold onto a large serving dish or tray.
Surround with assorted crisp relishes such as celery curls, carrot and zucchini sticks, radish roses, green pepper strips, cucumber slices, green onions, and green and ripe olives.
Serve with a tray of assorted crackers.
Chef
