Done in 2 minutes, gluten free, serve with fresh fruit on the side & it replaces dessert.
Post & (gorgeous) photo from Delicious Travels through Flavour Country.
This recipe, from the cookbook Caramel, by Trish Deseine, is almost too good to be true. It’s simple to prepare, but best of all, it’s makes a stunning presentation. It’s also gluten-free. I will definitely be making this recipe again… and again.
The trickiest part is getting the caramel to the right consistency. In a small sauce pan mix together a 1/2 cup minus 1 Tbsp granulated sugar and 2 Tbsp water. Stir them together, then bring the mixture to a simmer and watch it closely until it turns a light golden brown. If you have a candy thermometer try and achieve the soft ball stage (116 °C or 240 °F).
In the meantime, place a round of camembert in the centre of a serving dish and dress up the top and sides with a healthy mix of nuts and dried fruits. I used a combination of almonds, cashews, peanuts, dried cranberries and dried bluberries. The first time I made the caramel I completely burnt it since I wasn’t watching closely. Be warned, once it starts to change colour, it changes very fast. Once the caramel reaches the desired colour and consistency pour it gracefully over the arranged cheese. Let it cool for at least a few minutes before serving. The caramelized suger will be extremely hot at first.
Tips: Place the cheese either on parchment paper on a plate or on a wooden cutting board. That will make it easier to cut through tough caramel chunks, if necessary. Brie is a good substitute for camembert if you can’t find it at the store.