Title: Royal Camembert Mousse
Categories: Appetizer
Yield: 6 Servings

		Jim Vorheis
1/4	c	Cold water
1	tb	Unflavored gelatin
2 1/2	oz	Camembert cheese
3 3/4	oz	Roquefort cheese
1	ts	Worcestershire sauce
1		Egg separated
1/2	c	Whipping cream, whipped
		Parsley for garnish

Soften gelatin in water. Set cup in hot water until dissolved. Blend cheeses together until smooth. Beat in Worcestershire, egg yolk and then gelatin. Beat egg white until stiff. Fold with cream into cheese mixture. Pour into 2 or 3 cup mold. Refrigerate overnight. Unmold and garnish with parsley

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

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