Makes or Serves: 6
Mix both cheeses together. Lightly whip the fresh cream until softly stiff and stir into the cheese mixture with the nuts‚ seasoning and mustard. Place 30ml (2 tablespoons) cold water in a small bowl and sprinkle in the gelatine. Stand the bowl over a saucepan of hot water and heat gently until dissolved.
Fold the dissolved gelatine into the cheese mixture and leave in a cool place until half set. Stiffly whisk the egg whites and fold into the mousse‚ then pour into a 600ml (1 pint) souffle dish or six individual dishes.
Chill until set. Serve the mousse with a crisp green salad and melba toast.RETURN TO RECIPE LIST