Camembert Fondue With Truffle Essence

Name: Camembert Fondue With Truffle Essence
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4-6 serving(s)
Ingredients: 2 teaspoons minced shallots; 1/2 teaspoon unsalted butter; 1 cup heavy cream; 1 1/2 teaspoons truffle butter (*available at some specialty food shops) or 1 teaspoon white truffle oil (*available at some specialty food shops); 1 teaspoon finely chopped fresh chives; 4 ounces camembert cheese, at room temperature; fresh pear, slices; grapes; walnuts; crusty raisin bread, sliced

Submitted by Mimi Bobeck

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photo by HeatherFeather

Ready In:: 40mins
Ingredients:: 10
Serves:: 4-6

ingredients

2 teaspoons minced shallots
¹⁄₂ teaspoon unsalted butter
1 cup heavy cream
1 ¹⁄₂ teaspoons truffle butter (*available at some specialty food shops) or 1 teaspoon white truffle oil (*available at some specialty food shops)
1 teaspoon finely chopped fresh chives
4 ounces camembert cheese, at room temperature
Accompaniments
fresh pear, slices
grapes
walnuts
crusty raisin bread, sliced

directions

In a 1-quart heavy saucepan cook shallot in unsalted butter, covered, over moderately low heat, stirring occasionally, until softened.
Add cream and simmer, uncovered, until reduced to about 2/3 cup.
Remove pan from heat and stir in truffle butter or oil until incorporated.
Season sauce with salt and pepper and sprinkle with chives.
Cut Camembert into 4 pieces and arrange on 4 plates.
Divide warm sauce among plates, spooning it on either side of cheese.
Arrange pear slices, grapes, and walnuts around cheese and serve bread on the side.

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Reviews

Excellent! This is a very elegant dish and would be perfect at a dinner party. I had to use truffle oil as I don't have access to truffle butter - it was a delicious addition. This was really quite simple to prepare and produced a lovely, tasty dish.

HeatherFeather
I don't know what happened, my Camembert was at room temperature for at least 2 hours before I tried putting the cream sauce over it. The sauce had almost no flavor, even with the truffle oil and the cheese wasn't even softened by the hot sauce. A real disappointment.

Cherylkv

RECIPE SUBMITTED BY

Mimi Bobeck

United States

Very busy nanny/au pair, working for a very rich and snooty family, in a very large home, in a very snooty village. Just in case my employer comes here, please don't ask where I am from, or I'll be sacked like the last nanny was. ;-) I take care of 4 gorgeous, and darling kids. 3 girls and a boy. The boy is the youngest (and my favorite). They are great children, very, very active. (Hyper) I love to cook. I guess that's a given, why else would I be here. Part of my job is also to prepare meals for the family. The more they like my food, the longer I get to stay. (just a little joke) On my day off, I usually go out to the cinema or some dance clubs with the other au pairs in this town. That's about it I think.

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