Dalewood Winelands Brie & Raspberry Bake
When I was at Cookery School in London, they always made us peel Brie and Camembert. I always felt that this robbed the dish of flavour and texture. If you like, you can push it through a sieve, but I found that mashing it with a fork does leave some texture.
Have ready a Cheese Baker. Or any small suitable casserole.
What you’ll need
200g ripe Winelands Brie from Dalewood Fromage
375 ml Méthode Cap Classique [white wine is fine]
1 tsp Crème de Fraises
The Brie, Marinating
What you’ll do
Cut the Brie into slices and soak overnight in the wine. Any good white wine will do. Next day, set the oven at 180C. Using a strainer, drain the wine off the cheese and mash the cheese with a fork. Add the raspberries and the liqueur. If you don’t have it, brandy will do as well. Fill the Cheese Baker, you will find that this recipe fills the Baker perfectly.
Ready for baking
Place the Cheese Baker on an oven tray and bake for 10 – 12 minutes.
Serve garnished with more raspberries and slices of baguette. It is also very good when served at room temperature or chilled with crisp Melba Toast.
This cheese is a great white wine partner at the end of a meal.
Read more about Dalewood Fromage – CLICK HERE