Double Brie With Smoked Almond Toffee
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Preparation time 5 minutes
Cooking time 10 minutes
INGREDIENTS
1 kg Double Brie
3/4 cup smoked almonds
3/4 cup sugar
1/3 cup water
METHOD
1 Remove Double Brie from refrigerator at least one hour before serving. Place on a serving plate and allow to come to room temperature. Cut half the smoked almonds in half, leaving the rest whole.
2 Combine sugar and water in a saucepan and heat, stirring with a wooden spoon until sugar dissolves, then boil, without stirring until a golden caramel colour. Take care that toffee does not burn.
3 Working quickly, stir in almonds and drizzle the smoked almond toffee over the Double Brie in a thin layer. Before it completely sets, use a skewer to draw out strands of toffee, spinning them around the top of the cheese to garnish as per spun toffee. Allow the toffee to cool and set before serving. This can be assembled up to two hours before serving.
Note: it is important to drizzle the toffee in a thin layer as otherwise it may be difficult to cut. If so, crack the toffee with the back of cook’s knife first before cutting.
The Carousel thanks King Island Dairy for this recipe