Cheddar Cheese Mousse
- Ready In:
- 1hr 10mins
- Mix the half-and-half and cheese in an electric blender, adding about 1/2 a cup of cheese at a time.
- Place this mixture in the top of a double boiler over hot, but not rapidly boiling water. Heat and stir until the mixture is smooth and all of the cheese is melted. Remove from heat, and cool at least 10 minutes.
- In the mean time whip the heavy cream until stiff and season it with the Worcestershire sauce and Kirsch. Fold the seasoned whipped cream lightly into the cheese mixture. Pour into a mold or a bowl that has been rinsed in cold water and chill until firm (best overnight).
- Unmold and serve.
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RECIPE SUBMITTED BY
I am a classically trained chef and a grad of NECI in Vermont. I ran my own catering company for years and then decided to switch gears and go to law school. I now practice law and cook just for fun. I enjoy cooking for friends and DH and I entertain regularly. I also cook for my three golden retrievers and have found several wonderful biscuit recipes here at Zaar. I collect cookbooks and food literature. My all time favourite food writer is MFK Fisher. If you have not read it, I commend her short story "Borderland " to you. It is one of the most evocative pieces of food writing ever. My current favourite cookbook is "Urban Italian - Simple Recipes and True Stories from a Life in Food" by Andrew Carmelini. For years I managed to hang on to all of my back issues of Gourmet some of which date back to the 1980's. Sadly, I recently lost that particular battle and to promote marital harmony, I am recycling my old mags but am posting my favorite Gourmet recipes along with some interesting ones worthy of a test drive.