Castello Brie with raw autumn berry compote and crisp tuiles

20min Ingredients for 4 servings

2 packets of Castello Brie

 

Raw mixed berry compote:

1 good vanilla pod

50 g cane sugar

200 g fresh berries, e.g. blackberries, raspberries, blueberries, red currants

 

Tuiles:

40 g butter

40 g plain flour

40 g icing sugar

2 egg whites

To garnish: Red sorrel 

 

2 packets of Castello Brie

 

Raw mixed berry compote:

1 good vanilla pod

50 g cane sugar

200 g fresh berries, e.g. blackberries, raspberries, blueberries, red currants

 

Tuiles:

40 g butter

40 g plain flour

40 g icing sugar

2 egg whites

To garnish: Red sorrel 

Castello Brie with raw autumn berry compote and crisp tuiles

Preparation

Remove the Cheese from the fridge, ideally an hour before serving.

Scrape the seeds from the vanilla pod and mash with the sugar. Turn the berries and the vanilla sugar together and allow to set on the kitchen counter for at least 30 minutes.

Melt butter in a pan and, while beating, mix in the flour, icing sugar and egg whites. Place one tablespoon dollops of dough on a baking sheet lined with parchment paper. Spread each dollop of dough out so it is approx. 10 cm long. Bake in the oven at 190°C/375°F in a conventional oven for approx. 8 minutes – or until the edges begin to turn golden brown. Allow the crisp tuiles to cool slightly on a rack.

Serve with a Sauternes or Beaumes de Venise

Cut the Cheese and arrange on four plates together with the mixed berry compote and the tuiles. Garnish with fresh sorrel and serve with chilled Sauternes.

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