We’ll eat Camembert any way it comes. It just feels SO indulgent. And is even more incredible when you serve it as a brulee.
Fill the middle with ‘flavour bombs’ (we’ve used garlic, chorizo, hot honey and herbs), dust the top with sugar, crisp with a blow torch, and dive in.
There are some exceptional British Camembert and Brie-style cheeses to put on the table. We recommend Great British Food Award winners from Village Maid Cheese (their Waterloo is perfect for this) and Sharpham Cheese (use their Brie or Camembert).
This takes minutes to prepare and tastes divine.
Ingredients
- 1 Camembert style cheese
- 50g chorizo
- 1 tbsp hot honey
- 1 small clove garlic
- 1 tbsp fresh rosemary
- 4 tbsp caster sugar
To serve:
- Fresh herbs
- Peter’s Yard Sourdough Crackers
Method
1. Unwrap the cheese and carefully slice it in half through the middle. This is easiest with a cheese wire or even unscented floss, which you can also use to cut cakes!
2. Place the bottom half in a Camembert baker or small ovenproof dish just big enough to hold the cheese.
3. Cut the garlic in half and use it to rub the cheese in the pot and the cut side of the other half of the cheese.
4. Finely chop the rosemary and chorizo. Sprinkle these over the cheese in the dish.
5. Drizzle over the hot honey.
6. Very carefully slice the top off the other part of the Camembert – as thinly as you can. Replace this on top of the garnished cheese.
7. Cover and leave to come to room temperature for around 1-2 hours.
8. Sprinkle over the sugar, and use a kitchen blowtorch to brulee. Flourish with fresh herbs, and more honey if you like, then get stuck in with your crackers.
