Stuffed with Camembert Cheese

Name: Stuffed with Camembert Cheese
Ingredients: 1/2 cup of cold milk; 1 tablespoon of flavorless gelatin; 240g of finely ground Camembert cheese, sifted; 2 tablespoons of chopped fresh parsley; 1/2 teaspoon of sweet paprika; 1 egg white beaten until stiff; 1/2 cup of whipped cream or heavy cream from a can (without the serum); 1 bamboo skewer

1
1/2 cup of cold milk
2
1 tablespoon of flavorless gelatin
3
240g of finely ground Camembert cheese, sifted
4
2 tablespoons of chopped fresh parsley
5
1/2 teaspoon of sweet paprika
6
1 egg white beaten until stiff
7
1/2 cup of whipped cream or heavy cream from a can (without the serum)
8
1 bamboo skewer

Ingredients

1
1/2 cup of cold milk
2
1 tablespoon of flavorless gelatin
3
240g of finely ground Camembert cheese, sifted
4
2 tablespoons of chopped fresh parsley
5
1/2 teaspoon of sweet paprika
6
1 egg white beaten until stiff
7
1/2 cup of whipped cream or heavy cream from a can (without the serum)
8
1 bamboo skewer

Directions

1
Pour the milk into a saucepan and sprinkle with gelatin
2
Let it cool
3
Heat over low heat, stirring constantly, until the gelatin is dissolved
4
Add the cheese and stir well until it's melted
5
Remove from heat, add the parsley and paprika, and mix gently
6
Place in a bowl, cover, and refrigerate until firm
7
Add the beaten egg white and whipped cream, and mix delicately
8
Refrigerate again until slightly thickened
9
Cut the bamboo skewer in half, remove some of the core, and fill with this mixture, pressing gently with a spoon
10
Wrap in aluminum foil and refrigerate for several hours or until the filling is firm
11
Serve by cutting into thin slices.