Instructions: Mix the chopped mushrooms, cheese, mayonnaise, yogurt, parsley and cayenne pepper together in a bowl. Place 3 tablespoons of cold water in a bowl and sprinkle in the gelatine. Stand bowl over a pan of hot water and gently heat until dissolved. Leave to cool. Fold gelatine into the mushroom and cheese mixture and season to taste. Whisk the egg whites until stiff and fold into the mushroom mixture. Spoon into six ramekin dishes and chill until set. Garnish with mushrooms and watercress.

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