CHEDDAR CHEESE MOUSSE
This recipe is from "A Treasury of White House Cooking" by Chef Francois Rysavy. It was served as the cheese course to a April 29, 1969 formal dinner hosted by President Nixon to honour Duke Ellington. Prepare this mousse the day before serving.
Provided by Chef Regina V. Smith
Categories Cheese
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Mix the half-and-half and cheese in an electric blender, adding about 1/2 a cup of cheese at a time.
- Place this mixture in the top of a double boiler over hot, but not rapidly boiling water. Heat and stir until the mixture is smooth and all of the cheese is melted. Remove from heat, and cool at least 10 minutes.
- In the mean time whip the heavy cream until stiff and season it with the Worcestershire sauce and Kirsch. Fold the seasoned whipped cream lightly into the cheese mixture. Pour into a mold or a bowl that has been rinsed in cold water and chill until firm (best overnight).
- Unmold and serve.
Nutrition Facts : Calories 302.9, Fat 28.4, SaturatedFat 17.8, Cholesterol 97.8, Sodium 263.2, Carbohydrate 2.2, Sugar 0.3, Protein 10.5
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