Sibling gourmands Alex and Léo Guarneri run the acclaimed Androuet fromagerie and restaurant in London’s Spitalfields. In this extract from their new book, A Year in Cheese, the brothers share their delicious take on the traditional baked Camembert classic.
Camembert is made in the Normandy region using cows’ milk. It has a bloomy white rind and a soft, fragrant centre with a strong, fruity flavour. You can also use any other soft, melty cow-milk cheese with a rich, earthy flavour. Share it as an aperitif, or serve it as a main dish, accompanied with a green salad.
4–5 small sprigs of rosemary
1 tbsp clear honey
2 tbsp flaked and toasted almonds
✽ This hearty favourite is easy to make and always popular.
✽ Preheat the oven to 190°C (375°F/Gas 5).
✽ Remove the cheese from its packaging and place in a Camembert dish. If you do not have a Camembert dish, cut a circle of baking parchment 2cm (3⁄4in) larger in diameter than the cheese. Wet the parchment under cold water and lie it in the Camembert box. Replace the cheese in its baking parchment-lined box.
✽ Using a sharp knife, score the top of the Camembert in a criss-cross pattern. Put the sprigs of rosemary in the cuts and drizzle with honey. Bake for 10 minutes until the cheese is melting and the honey is starting to caramelise.
✽ Meanwhile, cut the pear into chunks.
✽ Carefully remove the Camembert from the oven and sprinkle with the flaked almonds.
✽ Serve immediately, with the pieces of pear to dip into the melting Camembert.
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