John Myers
Ingredients for 1 servings:
- 300 g pumpernickel
- e.g. butter, soft
- 4 shallots, finely chopped
- 250 g Camembert(s), fully ripe
- 125 g double cream cheese
- 2 tbsp chervil, finely chopped
- 50 g walnuts, finely chopped
- n. B. Chervil leaves
- 3 tbsp beer, dark
- ½ tsp coriander, ground
- salt and pepper
- 100 g cocktail tomatoes for decoration
- n. B. Chervil leaves for decoration
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes
Crumble the pumpernickel and knead it with softened butter. Spread the mixture onto the bottom of a small 22 cm springform pan and press it down firmly. Mix the diced shallots with the crushed Camembert and double cream cheese. Add the walnuts, chervil, beer, and coriander, and season with salt and pepper to taste. Pour the mixture onto the base. Garnish with halved cherry tomatoes and refrigerate for at least 1 hour. Garnish with the remaining chervil leaves.
Facebook Comments