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,
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.foodandhome.co.za.
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
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Baked Camembert with a crunchy apple, fennel and hazelnut salad – Food & Home Magazine
foodandhome.co.za
Baked Camembert with Balsamic Strawberries and Pistachios | culture: the word on cheese
culturecheesemag.com
Baked Camembert with Homemade Blackberry Jam & Pistachios Recipe
wellbeing.com.au
Fruit and nut camembert cake recipe | Woolworths TASTE
taste.co.za
Fruit & Nuts Baked Camembert | Best Baked Camembert Recipe
delish.com
Pistachio & Raspberry Paris-Brest - Carême Pastry
caremepastry.com.au
Apple and Chestnut Cream Crumble | Taste France Magazine
tastefrance.com
Baked Camembert – La Boîte
laboiteny.com