About the dish
When crème brûlée met Camembert. Caramelised cheese served with pickled sweet grape chutney, sugared walnuts & toasted sourdough baguette.
MEP
Teaspoon, Knife & Fork
Ingredients
1 each Camembert
7g Demerara Sugar
30g Grape Chutney DK
2 slices Sourdough baguette H2 - toasted
1 sprig Fried rosemary
3 pieces Toasted walnuts
1 dusting Icing sugar
Video
Recommendations
DRINKS
A fruity white wine with good acidity such as a Sauvignon Blanc or Chardonnay will complement the creamy camembert, whilst cutting through the rich fattiness of this cheese. Pouilly Fume from the nearby Loire valley is a good choice. A French Zero will provide similar citrussy refreshment.
Camembert was invented in 1791 in Normandy during the French Revolution by a local lady helped by a priest from Brie. Camembert is a fairly new cheese in comparison to Brie which was created in the 7th century!
