Toffeed Camembert with Toasted Almonds

Toffeed Camembert with Toasted Almonds


250g Tasmanian Heritage camembert
½ cup caster sugar
2 tablespoons water
1 tablespoon toasted flaked almonds
Grapes, pears and crusty bread, for serving


Remove camembert from refrigerator 30 minutes -1 hour before use.

Place on a serving plate and allow to come to room temperature.

Combine sugar and water in a saucepan and heat, stirring with a wooden spoon until sugar dissolves, then boil, without stirring until a golden caramel colour.

Take care that toffee does not burn. Working quickly, drizzle toffee over the camembert in a thin layer and sprinkle with almonds.

Serve immediately with grapes, pears and crusty bread.

Credits: Tasmanian Heritage

Photo Credits: Tasmanian Heritage

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