Jellied Roquefort Cheese Mousse
By Yankee Magazine|Oct 16 2007|
This mousse is particularly good served with the fresh fruits of summer and mixed greens from the garden. It can be used as the main course for luncheon on a hot day or as part of a buffet.
Yield
1-1/2 quarts
Ingredients
1 tablespoon gelatin
1/4 cup cold water
1 cup whipped cream
1/2 cup Roquefort or blue cheese
1/2 pound cream cheese (or cottage cheese, whipped smooth)
1/4 teaspoon salt
1 teaspoon onion juice
1/4 teaspoon paprika
Instructions
Mix the gelatin and cold water and melt over hot water. Mix the cheeses and seasonings with a little cream to smooth them out. Add this to the melted gelatin, then fold in the whipped cream. This amount will fill one 1-1/2 quart mold and is very nice in a ring mold surrounded with halved pears or other fruit sprinkled with French dressing. Put watercress in the center of the ring. It can also be molded in a bread tin and sliced or be served to spread on crackers.
