Breaded Camembert with Granny Smith apple jelly

For 6 people
  • 2 Granny Smith apples
  • 50 g sugar
  • 5 tbsp water
  • 1 gelatine leaf
  • 1 breaded Camembert
  • Freshly-milled pepper
  • To prepare the Granny Smith apple jelly, peel and clean the apples and mix in a blender or food processor.

    Mix the sugar and water and cook over high heat to make a syrup. Mix this syrup with the apple puree, add the gelatine and refrigerate.

    Open the box of Camembert and sprinkle with pepper.

    Preheat the oven to 180 °C and bake the Camembert for 5 min., until the cheese is soft in the middle.

    Serve with the apple jelly.

    Perfect wine pairing

    More about this grape variety

    Chardonnay de France

    The power behind refinement and full body. Chardonnay has become the most renowned white grape variety in the world of wines. It typifies French chic with its smooth palate and long finish. Always amazing with shellfish and fine fish. Scallops, whether simply sautéed or in a tartar with truffles, are an excellent pairing. This very chic combination is both mouthwateringly eye-appealing and easy to make. With the finesse of the meat and the elegance of the bouquet, it is pure pleasure. Chardonnay’s long finish perfectly complements the scallop’s powerful flavor. It is also the wine of choice for a Tarama Soufflé. It is a very creative match with pears. To prove its power and noble character, Chardonnay here pulls off a breathtaking harmony between the savory flavor of Roquefort cheese, the sweetness of the pear, and the long-lasting aroma of saffron. A miraculous combination that you simply cannot miss.

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