Ingredients
Fairview 500g Vintners Brie or 250g Roydon Camembert
Mascarpone or whipping cream
Vanilla essence
Chopped unsalted nuts (walnuts or pecans)
Preserved figs, apricots and/dates
Chocolate shavings
Method
1) Slice the cheese in half horizontally, so that you have two large discs
2) Whip the mascarpone or cream until thick, adding a little vanilla essence to taste
3) Spread onto the open side of one half of the cheese
4) Top with nuts and preserved fruit
5) Place the other half of the cheese on top and ‘ice’ with the remainder of the mascarpone or cream and top with chocolate shavings
Serve with La Beryl Blanc straw wine or a good Methode cap Classique
Ingredients
Fairview Grand Brie or Vintner’s Brie
Slivered Almonds
Finely chopped Walnuts / Pecan nuts
Sesame seeds
Preserved or glacé figs (chopped)
Dried Apricots / Peaches or Berries
250ml White Sugar
Method
Brie
1) Carefully slice the white rind off the top of the Brie and dispose of it
2) Place the cheese on an serving dish and mark 8 to 10 wedge shapes by scoring the top of the cheese very lightly with a knife
3) Carefully arrange the different toppings onto each wedge, alternating between them
4) Gently press the fruit and nuts down into the Brie, cover the cheese with its foil and refrigerate until ready to serve
Sugar Syrup
5) Place the sugar in a pot with 125ml of water and gently stir, but do not dissolve the sugar. Place the pot on the stove on a high setting.
6) Do not stir while boiling, allowing the syrup to turn golden brown – this will only take a few minutes.
7) Remove the cheese from the fridge a few minutes prior to serving.
8 ) Pour the syrup evenly over the cheese and toppings. It should set almost immediately.
Slice and serve with Fairview Viognier Special Late Harvest or La Beryl Blanc straw wine.
