Hemulen

Senior Member
Joined
26 Aug 2020
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Location
Finland
Pistachio-Filled Camembert
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Serves 2 | Preparation 30 min


Ingredients

200 g Camembert cheese (round)​
50-60 g (~110 ml) unsalted pistachios​
3 tablespoons honey​
Juice and zest of 2 clementines​
Juice of 1/2-1 lemon (to taste)​
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Few twigs of thyme and a clementine for garnish​

Instructions

Set the grill/broil resistor on 250°C (480°F, gas mark 9/10). Grate the clementines and squeeze the clementines and lemon. Liquify the honey in microwave (~20 sec). Crush the pistachios coarsely (pound them in a plastic bag with a mallet or hammer). Mix the honey, ground pistachios, fruit juices and clementine zest. Fry in a small pan/pot on high heat for 5-7 minutes until stiff and syrupy. Place the cheese on top of foil on a baking sheet and cut it horizontally in half (into two layers) with a cheese knife or wire. Fill the other half with the pistachio syrup and place the other half on top. Wrap the cheese tightly in the foil and grill/broil it near the resistor for 20-24 minutes (10-12 minutes per side; flip the cheese once in the middle). Open the wrapping carefully. Garnish with fresh thyme and clementines and serve with crusty bread.

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