|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.