|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Cold milk||1⁄2 Cup (8 tbs)|
|Ripe brie cheese||1⁄2 Pound, finely chopped|
|Pimento||2 Tablespoon, drained and chopped|
|Finely chopped fresh chives||2 Tablespoon|
|Finely chopped fresh parsley||2 Tablespoon|
|Capers||2 Teaspoon, drained|
|Cayenne pepper||1⁄4 Teaspoon|
|Prepared english mustard||2 Teaspoon|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon (Adjust Quantity As Per Taste)|
|Freshly ground black pepper||To Taste|
In a heavy saucepan, combine gelatin and milk.
Cook over low heat, stirring with a wooden spoon, until gelatin is dissolved.
Add cheese and stir until cheese is melted.
Remove from heat.
Add pimento, chives, parsley, capers, paprika, cayenne pepper, mustard and salt.
While mixture is cooling, whip cream.
In a separate bowl, whip egg white until soft peaks form.
With a large metal spoon, carefully fold whipped cream, then egg white into the cooled cheese mixture.
When cream and egg white are mixed throughout, turn mixture into the greased mold.
Cover and chill for several hours, or until firm.
Serving size: Complete recipe
Calories 1337 Calories from Fat 964
% Daily Value*
Total Fat 109 g167.7%
Saturated Fat 68.9 g344.3%
Trans Fat 0 g
Cholesterol 417 mg139%
Sodium 3912.2 mg163%
Total Carbohydrates 23 g7.6%
Dietary Fiber 4.2 g17%
Sugars 15.2 g
Protein 63 g126.6%
Vitamin A 163.9% Vitamin C 155.2%
Calcium 192.9% Iron 23.4%
*Based on a 2000 Calorie diet