- Recipes Home
- Interest Groups
Parmesan Mousse Recipe
|Butter||1⁄4 Cup (4 tbs)|
|Flour||1⁄2 Cup (8 tbs)|
|Milk||1 1⁄4 Cup (20 tbs)|
|Grated parmesan cheese||3⁄4 Cup (12 tbs)|
|Onion||1⁄2 Small, minced|
|Dry mustard||1 Teaspoon|
|Gelatin||2 Tablespoon (2 Envelopes)|
|Chicken stock||1⁄2 Cup (8 tbs)|
|Eggs||4 , separated|
|Whipped cream||1⁄4 Cup (4 tbs)|
|Chopped chives||1⁄2 Cup (8 tbs)|
Calories 316 Calories from Fat 183
% Daily Value*
Total Fat 21 g31.9%
Saturated Fat 11.7 g58.7%
Trans Fat 0 g
Cholesterol 194 mg
Sodium 414.4 mg17.3%
Total Carbohydrates 14 g4.7%
Dietary Fiber 0.74 g3%
Sugars 4.3 g
Protein 18 g36.2%
Vitamin A 20.6% Vitamin C 11.9%
Calcium 26.8% Iron 9.2%
*Based on a 2000 Calorie diet
Stir in flour.
Cook over low heat, stirring constantly, 3 minutes.
Add milk gradually.
Cook, stirring with whisk, until it is thick and smooth.
Add cheese, onion, mustard, salt, pepper and paprika.
Soften gelatin in chicken stock.
Dissolve in white sauce.
Remove from heat.
Beat in egg yolks, one at a time.
Fold in stiffly beaten egg whites and whipped cream.
Sprinkle a lightly oiled 2-quart mold with chopped chives.
Pour in cheese mixture.
Be careful to keep chives on lining of mold.
Chill 3 hours.
Unmold on serving platter.
Surround with ring of parsley.