Ingredients for Camembert Fondue With Truffle Essence
- Shallots
- 2 tablespoons unsalted butter
- Heavy Cream
- Truffle Butter
- Fresh Chives
- Camembert Cheese
- Fresh Pear
- 1/2 cup seedless red grapes
- 1/4 cup walnut halves
- Raisin Bread
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How to Make Camembert Fondue With Truffle Essence
- In a 1-quart heavy saucepan, melt 2 tablespoons of unsalted butter over moderately low heat. Add 1 finely minced shallot and cook, covered, stirring occasionally, until softened (about 5 minutes).
- Add 1 cup of heavy cream and simmer, uncovered, stirring occasionally, until reduced to about 2/3 cup (about 10-15 minutes).
- Remove the pan from the heat and stir in 1 tablespoon of truffle butter or truffle oil until completely incorporated.
- Season the sauce generously with salt and freshly ground black pepper. Sprinkle with 1 tablespoon of chopped fresh chives.
- Remove the rind from the 8-ounce wheel of Camembert cheese and cut it into 4 pieces.
- Arrange the 4 pieces of Camembert on individual plates.
- Divide the warm truffle cream sauce among the plates, spooning it on either side of the cheese.
- Arrange pear slices, grapes, and walnut halves artfully around the cheese on each plate.
- Serve immediately with slices of baguette or crusty bread for dipping.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
0g
Fat
91g
Carbs
0g
