Serves: 5
Total Calories: 233
Beat egg yolks with cream in a saucepan over low heat until the mixture is creamy.
Soften gelatin in cold water dissolve the gelatin over hot water, and gradually add it to the egg yolks, blending well. Force the blue cheese through a sieve add it to the gelatin mixture and cool. Beat 3 egg whites until stiff fold into gelatin mixture. Whip cream fold into mixture. Pour the mousse into a 3-cup mold and chill till firm. Unmold on a serving tray and garnish with parsley and carrot curls. Serve with Toast Squares (below).
Toast Squares: Trim crusts from white sandwich bread slices spread with soft butter cut into fourths. Place on baking sheet. Bake at 400° for 10-15 minutes until golden brown.
This Blue Cheese Mousse recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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