Jim Vorheis 1/2 lb Roquefort cheese 4 tb Butter 4 oz Cream cheese 1 Egg, separated 1 tb Unflavored gelatin 1/2 ts Dijon mustard 1/2 c Whipping cream Have cheese and butter at room temperature. Whip cream and set aside. Beat egg white until stiff and set aside. In a large bowl beat egg yolk. Add Roquefort and beat until smooth. Add cream cheese and butter and beat until smooth. Dissolve gelatin in cold water, then place dish of gelatin in hot water and stir until gelatin is dissolved. Add gelatin and mustard to cheese mixture. Fold in egg white, then fold in whipped cream. Pour into greased mold. Chill. Serve with crackers or fruit. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
How To make Roquefort Mousse's Videos
SMOKED SALMON, CUCUMBER MOUSSE AND MANDARIN
Simple and easy recipe with an elegant presentation to make at Home.
RECIPE ( 3 - 5 servings)
Ingredients:
Salmon mousse
_ 100 gr Smoked salmon _ 100 ml Double cream _ Half Lime juice _ 2 tbsp. Olive oil _ 5 Steams of cilantro _ Salt _ Pepper
Cucumber Mousse
_ 1 Cucumber, seeds removed _ 50 ml Double Cream _ 5 Steams of Fresh Dill _ Half of Lime juice _ 2 tbsp. Yogurt _ Salt _ Pepper
Decoration
_ Mandarin wedges _ Fresh dill
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Espuma de queso - Cheese foam
Ramito crujiente de mousse de queso de cabra
Os contamos como realizar de manera sencilla unos elegantes aperitivos de crujiente de mousse de queso de cabra.
Ingredientes para 6:
- 6 hojas de masa filo - aceite de girasol o oliva 0,4 - Queso de cabra fresco: 100 gr - Nata liquida para montar: 150 ml - Sal - Pimienta - pimiento de espelette
Recuerda que encontraras todos los materiales para realizar esta receta en nuestra pagina web: foodromancecompany.com
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