makes
30
prep
30 minutes
difficulty
Easy
makes
30
serves
preparation
30
minutes
difficulty
Easy
level
Ingredients
- 500 g camembert
- 500 ml (2 cups) dry white wine
- 70 g unsalted butter, at room temperature
- 1 tbsp cognac
- 1 tsp sweet paprika
- 80 g (1 cup) flaked almonds, toasted
- flat-leaf parsley sprigs and crispbread biscuits, to serve
Marinating time overnight
Chilling time 20 minutes
Instructions
Place cheese and wine in a bowl. Cover with plastic wrap and refrigerate overnight.
Drain cheese and discard wine. Remove and discard the rind, then roughly chop cheese. Process with butter and cognac in a food processor until smooth. Cover with plastic wrap and refrigerate for 20 minutes or until cheese is slightly firm. Using damp hands, roll teaspoonfuls of cheese into balls, scatter with paprika, then roll in flaked almonds. Refrigerate until needed. Serve cheese balls on a plate with parsley and biscuits. Serve with .
As seen in Feast magazine, Mar 2012, Issue 7.
Photography by Brett Stevens.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
