Camembert brûlée on pistachio biscuits with apple salad – Food & Home Magazine
TO DRINK: Jean Daneel Chenin Blanc, an elegant wine with a touch of rounded oak to complement the creaminess of the Camembert and toastiness of the pistachios,
Ingredients
- PISTACHIO BISCUITS
- 50g ground pistachio nuts
- 50g ground almonds
- 80g castor sugar
- 170g cake flour
- 200g butter
- 1 large egg yolk
- CAMEMBERT BRÛLÉE
- 300g Camembert, cut into large pieces
- 180ml milk
- 120ml fresh cream
- 5ml (1 tsp) salt
- 4 large eggs
- APPLE SALAD
- 1 apple, finely julienned
- 1 fennel bulb, very thinly sliced
- 30ml (2 tbsp) pistachio nuts, roughly chopped and toasted
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