Camembert Mousse Recipe

Camembert Mousse has a different taste. The Heavy cream gives the Camembert Mousse a velvety taste.


Difficulty LevelEasyHealth IndexAverage
Interest Group


 Unflavored gelatin1 Tablespoon (1 Envelope)
 Cold milk1⁄2 Cup (8 tbs)
 Camembert cheese8 Ounce, forced through a fine sieve
 Pimiento2 Tablespoon, sieved
 Minced parsley2 Tablespoon
 Paprika1⁄2 Teaspoon
 Egg white1 , beaten to stiff, not dry, peaks
 Heavy cream1⁄2 Cup (8 tbs), chilled, whipped

Nutrition Facts

Serving size: Complete recipe

Calories 1251 Calories from Fat 913

% Daily Value*

Total Fat 104 g159.7%

Saturated Fat 64.5 g322.3%

Trans Fat 0 g

Cholesterol 339 mg

Sodium 2099.6 mg87.5%

Total Carbohydrates 15 g5.1%

Dietary Fiber 2.5 g10%

Sugars 8.7 g

Protein 69 g137.2%

Vitamin A 167.6% Vitamin C 113.1%

Calcium 114.3% Iron 22%

*Based on a 2000 Calorie diet


Soften gelatin in milk in a heavy saucepan.
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.