Stuffed camembert

Directions

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.