I invented this dish when i was faced with an unripe Camembert the day before a dinner party. It is, however, too good to reserve for an occasion when your shopping has been less than successful!
then 30 minutes plus chilling
1 Camembert cheese
150 ml /5 fl oz dry white wine
100 g /4 oz softened butter
15-30 ml /1-2 tbs finely chopped parsley
2 crisp dessert apples to serve
1- Scrape or cut a thin layer of crust from the cheese and discard. Cut the remaining
cheese into quarters and soak overnight in dry white wine.
2- Remove the cheese from the wine marinade and dry gently with absorbent paper.
Cream the cheese thoroughly with the softened butter. Add the cayenne pepper and flavor with the brandy.
3- Place the cheese and butter mixture on a serving plate and pat it back to the original
Camembert shape with a palette knife. Coat the top with the very fine toasted breadcrumb,
and the sides with finely chopped parsley. Alternatively, you can divide the mixture
between 4 little pots. Chill for at least 2 hours before serving.
4- Serve with wedges of crisp eating apples at the end of a meal or before the dessert.
Photo Credit ==> whatsforsupper-juno.blogspot.com