Camembert With White Truffle Cream Recipes

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CAMEMBERT FONDUE WITH TRUFFLE ESSENCE



Camembert Fondue With Truffle Essence image

Make and share this Camembert Fondue With Truffle Essence recipe from Food.com.

Provided by Mimi Bobeck

Categories     Sauces

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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.

CAMEMBERT FONDUE WITH TRUFFLE ESSENCE



Camembert Fondue with Truffle Essence image

Provided by David Burke

Categories     Cheese     Mushroom     Appetizer     Winter     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

2 teaspoons minced shallot
1/2 teaspoon unsalted butter
1 cup heavy cream
1 1/2 teaspoons truffle butter* or 1 teaspoon white truffle oil*
1 teaspoon finely chopped fresh chives
4 ounces Camembert at room temperature
fresh pear slices
grapes
walnuts
crusty raisin-bread slices

Steps:

  • 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.
  • *available at some specialty food shops

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