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Camembert cream for the cold buffet

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Ingredients for 6 servings:

  • 250 g Camembert(s) very ripe, spicy
  • 350 g curdled cream curdled milk
  • 12 radishes
  • 1 small bunch of chives
  • 1 tsp caraway powder
  • 1 tsp sweet paprika powder

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cut the Camembert into large pieces, then place it on a plate and mash it with a fork. Whisk the sour cream until smooth and mix with the cheese. Tip: Instead of the sour cream, you can also mix 200g sour cream with 150g mild yogurt. This should create a smooth cream. Wash and trim the radishes and cut them into fine sticks. Wash the chives, shake them dry, and cut them into small rolls. Stir both ingredients into the cheese cream, then season the cream with caraway seeds. Transfer the cream to a pretty bowl and stir in the paprika. Tip: If you’re making the Camembert cream the day before, it’s best to stir in the radishes and chives just before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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