Brûlée Camembert
Status
Current
Dietary Info
For dietary information, please refer to the allergens tablet.
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 - 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!
