Jellied Roquefort Cheese Mousse

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.


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 1-½ 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.

Cooking & Recipes


1-1/2 quarts

Preparation Method

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