Roquefort Mousse
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INGREDIENTS
- 4 tb Butter
- 1/2 ts Dijon mustard
- 1/2 lb Roquefort cheese
- 4 oz Cream cheese
- 1 tb Unflavored gelatin
- Jim Vorheis
- 1 Egg, separated
- 1/2 c Whipping cream
INSTRUCTIONS
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
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (357g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 1265 | ||
| Calories from Fat: 1121 (89%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 124.5g | 166 % | |
| Saturated Fat 71.5g | 358 % | |
| Monounsaturated Fat 31.8g | ||
| Polyunsanturated Fat 5.2g | ||
| Cholesterol 393.4mg | 121 % | |
| Sodium 1716.5mg | 59 % | |
| Potassium 458.8mg | 12 % | |
| Total Carbohydrate 13.2g | 4 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 13.2g | ||
| Protein 28.2g | 40 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 1265
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