Royal Camembert Mousse

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