Roquefort Mousse

Name: Roquefort Mousse
Yield: 6
Ingredients: 100g of Roquefort Cheese; 2 tablespoons of sweet pepper, finely chopped; 1 envelope of unsalted gelatin; 1 tablespoon of capers, finely chopped; 1/4 cup of lemon juice; 1 tablespoon of grated onion; 1 cup of peeled and seeded cucumber; 1 cup of whipped cream; 4 tablespoons of chutney; 1 tablespoon of salt; black pepper

1
100g of Roquefort Cheese
2
2 tablespoons of sweet pepper, finely chopped
3
1 envelope of unsalted gelatin
4
1 tablespoon of capers, finely chopped
5
1/4 cup of lemon juice
6
1 tablespoon of grated onion
7
1 cup of peeled and seeded cucumber
8
1 cup of whipped cream
9
4 tablespoons of chutney
10
1 tablespoon of salt
11
black pepper

Ingredients

1
100g of Roquefort Cheese
2
2 tablespoons of sweet pepper, finely chopped
3
1 envelope of unsalted gelatin
4
1 tablespoon of capers, finely chopped
5
1/4 cup of lemon juice
6
1 tablespoon of grated onion
7
1 cup of peeled and seeded cucumber
8
1 cup of whipped cream
9
4 tablespoons of chutney
10
1 tablespoon of salt
11
black pepper

Directions

1
Dissolve the gelatin in lemon juice
2
Add 1 cup of boiling water and stir until the gelatin dissolves
3
Crumb the cheese
4
Add the cucumber, chutney, sweet pepper, capers, onion, salt, and black pepper
5
Mix well
6
Add the dissolved gelatin
7
Place in the refrigerator for 20 minutes or until the mixture becomes slightly firmer
8
Mix with whipped cream
9
Pour into molds and let cool for 4 hours or until firm
10
Serves 6 people.