Stuffed camembert


August 21, 2015

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  • Cook: 20 mins
  • 20 mins

    20 mins


350g frozen mixed berries

2 tbsp Canderel

½ tbsp cornflour dissolved in 1 Tbsp boiling water

2 x125g Camembert wheels

Pomegranate rubies

Chopped pistachio nuts


Bring the berries to boil and cook over a gentle heat for 15 – 20 minutes until most of the liquid has evaporated.

Add the cornflour and Canderel and stir until thickened.

Allow to cool before stuffing into the cheese.

Use a small circular shape (like a shot glass) and gently press into the centre of the cheese, stopping just before you go straight through.

Scoop out the middle contents to create a cylindrical form.

Fill the hole with the berry compote and allow it to overflow slightly.

Garnish with Pomegranate rubies and pistachio nuts.

Serve with bread or vegetable crudités.