Quick Dishes European Frilling
August 21, 2015
350g frozen mixed berries
2 tbsp Canderel
½ tbsp cornflour dissolved in 1 Tbsp boiling water
2 x125g Camembert wheels
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.