We’ve chosen Camembert Fermier – Ferme de Jouvence. It’s a pasteurised Camembert made in the Ile-de-France region, west of Versailles.

When cooked, it gives earthy and mushroom flavours that pair so well with Black Truffle. We suggest serving with a sliced fresh baguette, seasonal raw vegetables (or crudités in French) and finely chopped roasted hazelnuts. It’s delicious to scoop up some gooey Camembert with a slice of baguette then dip into your hazelnuts.

Serves 4-6 as a starter

Ingredients

1 (250g) Camembert wheel
10g Black Australian Truffle, grated with a microplane fine grater
Good quality extra virgin olive oil
A pinch of sea salt
1 sprig thyme (optional)
50g roasted hazelnuts, finely chopped
1 Baguette
Seasonal raw vegetables

Method

Preheat your oven to 180 degrees (fan). Carefully slice off the top rind of the Camembert and place to one side. Finely grate your Black Truffle on top of the exposed Camembert centre and replace the rind on top. Cut a small (2cm) cross in the middle of the Camembert. Put your Camembert in a snug oven-proof dish so it stays intact during cooking.

(Note – If your Camembert comes in a wooden box that’s stapled together, you can use this box instead of an oven-proof dish. But, we recommend tying a piece of kitchen string around the middle of the box just in case it’s glued together at any point – the glue will melt in the oven and the cheese will come goo-ing out!).

Drizzle a little olive oil over the top and season with a pinch of sea salt. Scatter some thyme leaves if you’re using them.

Put your prepared Camembert in the hot oven and cook for 15-20 minutes, until the centre is gooey. Don’t overcook your Camembert or it will solidify again!

While the Camembert is cooking, prepare your accompaniments. Slice your baguette – keep fresh or toast (or you might just want your guests to rip chunks off like the French do!). Also prepare your seasonal raw vegetables. It’s best to select the freshest possible vegetables so they’re beautifully crisp. We serve this dish with halved asparagus spears (ends trimmed and cut on a diagonal), sliced Dutch carrots, sliced fennel, small florets of cauliflower and thin slices of radish. Finely chop the roasted hazelnuts and place in a small bowl.

When gooey, take the Camembert out of the oven and serve immediately with your baguette, crudités and hazelnut crumb.  Bon Appetit!

Leave a Reply

Your email address will not be published. Required fields are marked *