Royal Camembert Mousse - cooking recipe

Ingredients

1/4 cup cold water
1 tablespoon unflavored gelatin
2 1/2 ounces camembert cheese
3 3/4 ounces Roquefort cheese
1 teaspoon Worcestershire sauce
1 egg, separated
1/2 cup whipping cream, whipped
parsley (garnish)

Preparation

Soften gelatin in water. Set cup in hot water, if necessary, until dissolved.
Blend cheeses together until smooth. Beat in Worcestershire sauce, egg yolk, and then add the gelatin.
Beat egg white until stiff. Combine by folding egg white, whipping cream and cheese mixture together.
Pour into 2-3 cup mold and refrigerate overnight.
Unmold and garnish with parsley.