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Jellied Roquefort Cheese Mousse

Jellied Roquefort Cheese Mousse
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Yield: 1-1/2 quarts

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.

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  • 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


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.
Updated Tuesday, October 16th, 2007

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