Double Cream Brie with raw autumn berry compote and crisp tuiles

Name: Double Cream Brie with raw autumn berry compote and crisp tuiles
Total time: 20 min
Ingredients: 150g packs of Castello® Double cream brie; 50 g cane sugar; 1 good vanilla pod; 200 g fresh berries, e.g. blackberries, raspberries, blueberries, redcurrants; 40 g butter; 40 g plain flour; 40 g icing sugar; 2 eggs whites; red sorrel

Cook 20 min 4 servings

Capturing the spirit of fall by way of delicate flavours and brittle textures – our Castello® Double Cream Brie with raw autumn berry compote and crisp tuiles is the perfect remedy against is the perfect accompaniment to falling leaves and cooler temperatures. Featuring an ensemble of fresh berries and mild vanilla, rich white cheese adds depth to finish.

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ingredients

150g packs of Castello® Double cream brie

Raw mixed berry compote:

50 g cane sugar
1 good vanilla pod
200 g fresh berries, e.g. blackberries, raspberries, blueberries, redcurrants

Tuiles:

40 g butter
40 g plain flour
40 g icing sugar
2 eggs whites

To garnish:

red sorrel

preparation

Preparation

1. Remove the cheese from the fridge, ideally an hour before serving.

2. Scrape the seeds from the vanilla pod and mash with the sugar. Turn the berries and the vanilla sugar together and allow to draw on the kitchen worktop for at least 30 minutes.

3. Melt the butter in a pan and, while beating, mix in the flour, icing sugar and egg whites.

4. Place one tablespoon dollops of dough on a baking sheet lined with baking paper.

5. Spread each dollop of dough out so it is approx. 10 cm long. Bake in the oven at 190°C in a conventional oven for approx. 8 minutes – or until the edges begin to turn golden brown. Allow the crisp tuiles to cool slightly on a rack.

6. Cut the cheese and arrange on four plates together with the mixed berry compote and the tuiles. Garnish with fresh sorrel and serve with chilled Sauternes.