Royal Camembert Mousse

Two of France’s most famous cheeses in one molded mousse. Camembert and Roquefort blended smooth, lightened with whipped cream and beaten egg white, then set with gelatin and chilled overnight. What unmolds the next day is a firm but airy cheese dome with serious flavor.

The Camembert brings a creamy, earthy richness while the Roquefort delivers sharp, salty, blue-veined intensity. Blended together, they create a flavor that’s bolder than either cheese alone. A teaspoon of Worcestershire sauce adds a savory depth underneath.

The mousse gets its light, airy texture from two additions: whipped heavy cream and a stiffly beaten egg white, both folded into the cheese mixture. The gelatin holds everything in shape so it unmolds cleanly onto a platter.

Garnish with parsley and serve with crackers, toasted baguette slices, or sliced pears.

Kitchen Tips

• Both cheeses should be at room temperature before blending. Cold Camembert and Roquefort won’t blend smooth
• Dissolve the gelatin fully before adding it to the cheese. Undissolved gelatin leaves rubbery specks throughout the mousse
• Fold the whipped cream and egg white in gently to keep the airy texture. Heavy stirring deflates everything
• Run a thin knife around the edge of the mold before unmolding, or dip the mold briefly in warm water to release

Variations

• Swap Roquefort for Gorgonzola or Stilton for a different blue cheese character
• Use Brie instead of Camembert for a milder, creamier base
• Fold in chopped toasted walnuts before molding for added crunch