This sophisticated savory mousse offers a luxurious twist on traditional cheese appetizers. By blending the mild, buttery notes of Camembert with the pungent, tangy kick of Roquefort, this dish creates a complex flavor profile that is both rich and refreshing. The addition of gelatin and whipped cream ensures an airy, light texture that melts in your mouth. Perfect for entertaining, this chilled appetizer pairs beautifully with crusty bread, crackers, or fresh fruit. It is an impressive yet simple recipe that showcases the best of soft cheeses, making it a standout addition to any dinner party or gourmet spread.
Royal Camembert Mousse
Description
This sophisticated savory mousse offers a luxurious twist on traditional cheese appetizers. By blending the mild, buttery notes of Camembert with the pungent, tangy kick of Roquefort, this dish creates a complex flavor profile that is both rich and refreshing. The addition of gelatin and whipped cream ensures an airy, light texture that melts in your mouth. Perfect for entertaining, this chilled appetizer pairs beautifully with crusty bread, crackers, or fresh fruit. It is an impressive yet simple recipe that showcases the best of soft cheeses, making it a standout addition to any dinner party or gourmet spread.Ingredients
Directions
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Sprinkle the unflavored gelatin over the cold water in a small bowl and let it soften for 5-10 minutes.
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Place the bowl with the softened gelatin into a larger bowl of hot water and stir gently until the gelatin is completely dissolved.
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In a food processor or blender, combine the Camembert and Roquefort cheeses and blend until completely smooth and creamy.
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Add the Worcestershire sauce and egg yolk to the cheese mixture and blend briefly to combine.
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With the processor running, slowly pour in the dissolved gelatin mixture and blend until fully incorporated.
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In a clean, dry bowl, beat the egg white until it forms stiff peaks.
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Gently fold the whipped cream into the cheese mixture, followed by the beaten egg white, until just combined and airy.
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Pour the mousse mixture into a 2 to 3-cup mold or individual serving dishes.
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Refrigerate for at least 4 hours, or overnight, until firmly set.
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Unmold onto a serving plate and garnish with fresh parsley before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 649.7kcal
- % Daily Value *
- Total Fat 64.0g99%
- Saturated Fat 39.4g197%
- Cholesterol 168.9mg57%
- Sodium 599.4mg25%
- Total Carbohydrate 5.7g2%
- Dietary Fiber 0.0g0%
- Sugars 3.6g
- Protein 13.6g28%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use high-quality Roquefort and Camembert, as their flavors are the stars of this dish.
The mousse must be served chilled. If serving at a party, keep it refrigerated until the last moment.
Ensure the egg white is beaten in a completely grease-free bowl to achieve stiff peaks.
This recipe is adapted from the Colorado Cache Cookbook (1978).
If you prefer a stronger flavor, increase the amount of Roquefort slightly. For a milder taste, increase the Camembert.
