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Chardonnay & Truffle Maple Baked Camembert

Baked camembert hardly needs an introduction but if you’re looking for the perfect partner to elevate this dish even further, TRUBEL's White Truffle Maple Syrup is it. With fresh and floral notes this umami-packed truffle maple syrup compliments the trickling cheese and Chardonnay wine perfectly. It’s practically a party on the palate. Takes 25mins to make. 

Notes

  • Make sure that the tinfoil is securely wrapped around the cheese when it bakes, just in case it decides to start oozing out. 
  • Best enjoyed warm from the oven with toasted baguette slices.

Servings

Yields 2 as a main, 4 as a side

Timing

Prep time: 5mins, cooking time: 20mins, Total time: 25mins  

Ingredients

  • 250g / 1 wheel Camembert Cheese 
  • 100ml White Truffle Maple Syrup
  • 10ml Chardonnay white wine
  • 1 TBSP Chopped Shallots  
  • Baguette / sourdough / crackers to serve 

Method:

  1. Preheat your oven to 180c. 
  2. Remove the cheese from its plastic packaging and then place back into the wooden packaging. 
  3. Make a 2cm core in the middle of the Camembert wheel.
  4. Spoon in the chopped onions, drizzle 20ml of white truffle maple syrup and 10ml Chardonnay in; cover with the piece you just removed
  5. Place into a baking tray and bake for 15-20mins or until the cheese is melted and runny in the centre (the pack should have baking instructions). 
  6. Remove the cheese from the oven, transfer to whatever dish you are serving the cheese on, then drizzle as much truffle maple syrup as you like over the warm cheese
  7. Eat immediately with good crackers, baguette or sourdough toast.

With fresh and floral notes this umami-packed truffle maple syrup compliments the trickling cheese and Chardonnay wine perfectly. It’s practically a party on the palate. 

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