Liz
Mon, Dec-10-01, 20:31
2 envelopes gelatin
1 cup light cream
3 eggs separated
10 oz. roquefort
1/2 cup heavy cream
pinch of cream of tartar
Sprinkle gelatin over the light cream in a small pot. When softened, begin heating gently, stirring until gelatine dissolved. Beat egg yolks until fluffy and lemon coloured. Keep beating while adding 1/2 of hot cream a little at a time. When 1/2 hot cream is added, stir all back into ceam in pot. Stirring, continue heating until mixture thickens.
Mash roquefort mix in some of cream and egg yolk mixture and work into a paste. Add rest of mix. Cool, while beating whipped cream to soft peaks and egg whites until stiff, adding cream of tartar to egg whites. Fold whipped cream into cheese mix and then egg whites.
Pour into well oiled mould. Chill until set. Garnish with veggies
from The Vegetarian Epicure by Anna Thomas, 1972.
1 cup light cream
3 eggs separated
10 oz. roquefort
1/2 cup heavy cream
pinch of cream of tartar
Sprinkle gelatin over the light cream in a small pot. When softened, begin heating gently, stirring until gelatine dissolved. Beat egg yolks until fluffy and lemon coloured. Keep beating while adding 1/2 of hot cream a little at a time. When 1/2 hot cream is added, stir all back into ceam in pot. Stirring, continue heating until mixture thickens.
Mash roquefort mix in some of cream and egg yolk mixture and work into a paste. Add rest of mix. Cool, while beating whipped cream to soft peaks and egg whites until stiff, adding cream of tartar to egg whites. Fold whipped cream into cheese mix and then egg whites.
Pour into well oiled mould. Chill until set. Garnish with veggies
from The Vegetarian Epicure by Anna Thomas, 1972.