Light Mousse of Three Cheeses

• 1½ leaves or teaspoons gelatine, or vegetarian equivalent
• 100 mls (4 oz)

Put the gelatine in a jug, and soften it in the cold stock.Then stand the jug in a pan of hot water, and leave until the gelatine has dissolved.

Blend the cheeses until smooth, and then blend in the gelatine liquid. Whisk the whites until firm, and fold into the cheese. Spoon into wet ramekins or dariole moulds, cover, and refrigerate until set, or overnight.

When ready to serve