Camembert With White Truffle Cream Food

CAMEMBERT FONDUE WITH TRUFFLE ESSENCE

Steps:

• In a 1-quart heavy saucepan cook shallot in unsalted butter, covered, over moderately low heat, stirring occasionally, until softened.
• Add cream and simmer, uncovered, until reduced to about 2/3 cup.
• Remove pan from heat and stir in truffle butter or oil until incorporated.
• Season sauce with salt and pepper and sprinkle with chives.
• Cut Camembert into 4 pieces and arrange on 4 plates.
• Divide warm sauce among plates, spooning it on either side of cheese.
• Arrange pear slices, grapes, and walnuts around cheese and serve bread on the side.

CAMEMBERT FONDUE WITH TRUFFLE ESSENCE

Steps:

• In a 1-quart heavy saucepan cook shallot in unsalted butter, covered, over moderately low heat, stirring occasionally, until softened. Add cream and simmer, uncovered, until reduced to about 2/3 cup. Remove pan from heat and stir in truffle butter or oil until incorporated. Season sauce with salt and pepper and sprinkle with chives.
• Cut Camembert into 4 pieces and arrange on 4 plates. Divide warm sauce among plates, spooning it on either side of cheese. Arrange pear slices, grapes, and walnuts around cheese and serve bread on the side.
• *available at some specialty food shops

CAMEMBERT WITH WHITE TRUFFLE CREAM

Steps:

• In saucepan, cook shallots in butter over med-high heat, until softened.
• Add cream. Simmer, uncovered, until reduced to about 2/3 cup.
• Remove from heat. Stir in truffle oil.
• Stir in chives.
• Cut Camembert into wedges and arrange on plates.
• Pour hot cream sauce over and around cheese.