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Cheese: Roquefort Mousse Spread

Source of Recipe

Cook Now, Serve Later


List of Ingredients

1 envelope unflavored gelatin
1/4 cup cold water
4 eggs, separated
8 ounces Roquefort cheese, crumbled (1 1/3 c.)
1/2 cup heavy cream, whipped to stiff peaks
1/2 cup fine chopped walnuts


Recipe

In small saucepan, combine water and gelatin, and warm over low heat until gelatin is totally dissolved; let cool 5 minutes. Meanwhile, in medium bowl, beat egg yolks with electric mixer on high speed until creamy and thick, 1-2 minutes. Gradually beat in the cooled gelatin until well blended, then set aside.

In a medium bowl, beat egg whites until soft peaks form. Gently fold them into the yolk mixture. Add the cheese, folding gently until well mixed, then fold in the whipped cream and nuts. Spoon the mixture into a 4 cup mold, covering tightly with plastic wrap and chilling 4-6 hours. Will keep, refrigerated, for 2 days. To serve, dip mold quickly in warm (not hot) water. Loosen at the edges with the tip of a paring knife and invert onto a serving platter. Garnish with walnut halves. Makes 4 cups.