Stuffed Camembert
  • 350g frozen mixed berries
  • 2 tbsp Canderel
  • ½ tbsp cornflour dissolved in 1 Tbsp boiling water
  • 2 x125g Camembert wheels
  • Pomegranate rubies
  • Chopped pistachio nuts
  1. Bring the berries to boil and cook over a gentle heat for 15 – 20 minutes until most of the liquid has evaporated. Add the cornflour and Canderel and stir until thickened. Allow to cool before stuffing into the cheese. Use a small circular shape (like a shot glass) and gently press into the centre of the cheese, stopping just before you go straight through. Scoop out the middle contents to create a cylindrical form. Fill the hole with the berry compote and allow it to overflow slightly. Garnish with Pomegranate rubies and pistachio nuts. Serve with bread or vegetable crudités.
Recipe by Shades of Cinnamon at