Jim Vorheis 1/2 lb Roquefort cheese 4 tb Butter 4 oz Cream cheese 1 Egg, separated 1 tb Unflavored gelatin 1/2 ts Dijon mustard 1/2 c Whipping cream 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
How To make Roquefort Mousse's Videos
CANAPÉS de QUESO AZUL y NUECES | Aperitivos navideños | Recetas fáciles y rápidas
Éstos canapés son una opción muy buena y fácil para hacer éstas navidades o cuando más os apetezca, están súper buenos y son una explosión de sabor!!! Podéis utilizar el queso azul que más os guste y el pan que prefiráis.
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Heston Blumenthal's Mousse Masterclass | MasterChef Australia | MasterChef World
Learn the art of creating the perfect chocolate mousse with just two ingredients: chocolate and water. Renowned chef Heston Blumenthal demonstrates the simplicity of this dessert, showcasing how water can unlock the rich flavours of chocolate. Follow along as the mousse thickens and discover essential tips to avoid overwhipping. Elevate your dessert game with this pure and decadent chocolate treat that's ready in under 10 minutes.
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Blue Cheese easily made at home
Make a great blue cheese at home, even without special tools. This short instruction will show you the whole way from fresh milk to the ready to eat gorgonzola style cheese. I had the best result in using buttermilk as culture for the right consistence. Enjoy watching!
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