Saturday, 9 January 2016

Savoury mousse

Another source of material has emerged in the shape of my grandmother's battered red file of recipes, some typed, some handwritten. I dislike the title of the first recipe, "Cheese special" - but having sampled a few scrapings from the bowl in advance of a dinner party where this was the starter, can testify to its goodness.


1 Philadelphia cheese
1 Boursin cheese with garlic
1 tin of C&B consommé - 8 oz
1 teaspoon Worcester sauce
4 oz single cream
Optional: a few prawns or shrimps
A little parsley


Put 3/4 of consommé into bleder.
Add both cheeses, Worcester sauce and cream.
Mix slowly if slightly lumpy or fast if smooth result required.
Pour into 5 or 6 ramekin dishes leaving 1/4 inch space at top.
Optional: add prawns/shrimps by hand before pouring into dishes.
Place in fridge for about 1/2 hour.
Remove from fridge and pour remaining consommé on top.
Return to fridge.


Remove from fridge a few minutes before serving and sprinkle with a little parsley.

A very seventies dish which sounds potentially disgusting but is in fact rather good. Although I can certainly recall Granny making this as described above, I think my mother did something similar but without the consommé on top which she called "Snaffles mousse".

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