Save my name, email, and website in this browser for the next time I comment. The recipe is totally fool-proof, but make sure to follow these easy tips for best results. I've never done it before, so I can't give any advice, sorry!
There are no rules or cutlery for this, you tuck straight in with the bread. Pair it with a French bottle of red wine or white wine, and you can't go wrong with it.
Was the 360 a typo? What are your favorite toppings? © 2016 John Proestakes. Make sure to replace the wooden box top before baking. Preheat the oven to 200C/180C Fan/Gas 6. Cheers! Taste a berry, if they are too sharp add a squeeze of honey. Required fields are marked *.
– Bake the cheese for 12-15 minutes, not more than that.
The information shown is an estimate provided by an online nutrition calculator. If you’re serving the topping with cheese – baked or otherwise – serve it at the end of the meal rather than a starter. Hi Samantha!
The toppings in this recipe can be used with chicken, pork and room temperature cheese as well. Serve hot with some toasted baguette. If using the berries, Place them in another ovenproof dish. I never tried unpasteurised camembert, but I would say, it should work the same way. If you have the chance, look for the AOC Camembert de Normandie, which is made with unpasteurized milk, you'll get the best of the best. Very filling. Make sure the oven temperature sticks to 180ºC/350ºF/Gas 4 (fan oven 160C), and not above than that.
Remove from the oven, and serve it straight away whilst it is still hot and creamy.
The good news is, you can totally make this delicacy at home, and it takes just 20 minutes. Use the box it comes with, but obviously, remove the plastic wrapping. Other herbs (such as thyme) will work just as great, and you can also add a sliced garlic clove if you like. © The Petite Cook 2014 - 2020. Serve with a Gemma Barolo Colarej – it’s full bodied yet dry enough to counter the fruit mix. Sprinkle with chili flakes, season with sea salt flakes and optional black pepper. Pictures to follow soon. Baked Camembert is quickly becoming a popular appetizer to share, whether you go to a fancy restaurant or to the local pub. **This recipe was originally posted in January 2015 and updated with new images and more info. Some people actually cut the top rind entirely, this is really up to your taste, I’m definitely a rind lover, so I keep it on mine. Telling the stories while sharing the recipes. This recipe is less about the cheese and more about the topping (insert your own gay innuendo here). Your email address will not be published. Much preferred the one with honey, gave it more flavour. This is the best tip I ever got for Camembert baking. When the time is up, spoon the berries/figs on to the Camembert (or you can leave to one side), sprinkle with salt and serve with crunchy baguette. It’s all going to happen rather quickly; so, first turn your oven dial to 350°F (180°C). I shall follow the tips here and hopefully have better luck!
Hi, I'm a newcomer to camembert.
Add the shallots … Give me baked Camembert a bottle of red wine ( Chianti or Bordeaux if possible) and I can conquer the world! Keeps it runny well beyond cooling. ( Log Out / It really makes a difference to cook it at that bit lower temp and for a shorter time.
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