SPRING CAMEMBERT BRULÉE
SERVES 4
PREP TIME 45MINS
COOKING TIME 10 MINS
*Allergens: Wheat, Milk, Mustard, Sulphites
INGREDIENTS 220g
METHOD 1. In a medium saucepan with
Cricket St. Thomas Camembert Rhubarb chutney
vegetable oil, add onions, ginger, and mustard seeds, and sweat them down for 5 minutes. 2. Add dates, spices, and red wine vinegar, and cook for a further 3 minutes. 3. Add apples, sugar, and salt, and continue cooking for another 10 minutes until apples start to break down. 4. Lastly, add rhubarb, turn the heat to low, and cook until the chutney becomes jammy and sticky. 5. Remove from heat and transfer to a container to cool. 6. Once cooled, cover, label, and refrigerate until needed. To Finish: 1. Place the Cricket St Thomas Camembert in a ramekin and arrange picked rosemary around the edges of the cheese. 2. Bake in the oven at 180°C for 6 minutes. 3. In a smaller ramekin, add the rhubarb chutney and place it onto the serving board. 4. Remove the Cricket St Thomas Camembert from the oven and carefully sprinkle light brown sugar over the top. 5. Using a blowtorch, caramelise the sugar until a golden crust forms. 6. Brush both sides of the sourdough slices with a light drizzle of olive oil, then toast until golden and crispy on both sides. 7. Stack the toast neatly on the board next to the Cricket St Thomas Camembert Brulée and Rhubarb chutney.
85g 10g
Caster sugar
1g
Rosemary
2
Slices of sourdough bread
7g Olive oil Rhubarb Chutney: 190g Rhubarb 140g
Bramley apple
110g 140g
Light brown sugar
Red onion
80g 50g 15g
Red wine vinegar
Dates Ginger
5g 3g
Mustard seeds
Table salt
1
Cinnamon stick
0.5g
Cloves
Available in 220g
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