Cream Cheese Mullet with Grapes

Slightly warm rind stock or dissolve soaked, squeezed gelatin in warmed soup. Mix in cream cheese and stir until smooth. (Do not boil, as this will make the cream cheese fluffy!) Stir in seeded grapes. Season vigorously with salt, white pepper, nut oil and balsamic vinegar. Pour mixture into an oiled mold lined with plastic wrap and refrigerate overnight. Cut into slices with an electric knife and serve with a small salad.

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