- 150g Castello® Double Cream Brie
- 2 tablespoons sour cream (18% or 38%)
- 1.5 tsp honey
- Salt and pepper
- 75g whole buckwheat
- 15g butter
- Fresh small vegetables like radishes, carrots or green asparagus.
A whipped Double Cream Brie dip is the perfect snack on the garden table while waiting for the grill to get hot or perhaps as a fresh addition on the cheese board.
The recipe can also be made with Castello® Double Cream Truffle. As a wildcard you can also use a Castello® Creamy Blue or Danablu. You get the best results - both taste and texture wise, if you take the cheese from the fridge at least an hour before it is whipped and served.
You can also choose to add a few tablespoons finely chopped fresh herbs -parsley, chervil, wild garlic or chives would all do well in it.
Carefully remove the outside of the cheese. Mash the cheese with a fork and mix with sour cream and honey. Taste with salt and pepper.
Melt the butter on a pan and add the buckwheat. Roast the buckwheat at medium heat until it has taken a bit of color. Be careful not to burn it as it will turn quite bitter.
Serve the buckwheat and whipped Double Cream Brie with fresh and crisp vegetables.