John Myers
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Wintry Camembert
The perfect wintry camembert recipe with a picture and simple step-by-step instructions.
For the camembert on toast:
- 5 disc White bread
- 5 Pc. Camembert
- Salted butter
- 2 Pc. Eggs
- 100 g Panko flour
- 2 shot Bourbon
- Dried lavender flowers
For the caramelized pears:
- 2 Pc. Williams pears (red)
- 50 g Walnut kernels
- 3 tbsp Sugar
For the salad:
- 1 Pc. Radicchio
- 1 Pc. Lemon
- First, cut the pears into sixths and set aside in a bowl of water with a little lemon juice. Pick up the lemon.
- 5 Pluck the radicchio leaves, wash and drain. Wash sprigs of thyme and pluck leaves. Then open two eggs in a deep plate and whisk.
- Put the panko flour and the torn thyme in another deep plate. Cut out round circles from the white bread with a red wine glass and slightly smaller circles from the Camembert with a white wine glass. Arrange one radicchio leaf per plate like a boat, drizzle some lemon juice over it.
- Toast white bread in a pan with salted butter until golden brown, while turning the Camembert circles first with the edge in the egg, then in the panko flour-thyme mixture. Then take the white bread out of the pan and set it aside for a moment.
- Melt some butter in the free pan and caramelize the sugar in a second pan over medium-high heat. As soon as the butter has melted, briefly fry the breaded camembert on both sides.
- As soon as the sugar has caramelized, add the pears and walnuts and turn them until everything is well covered with the caramel. Add a little butter if necessary. Pour the bourbon into the camembert and light it immediately with a lighter. The flame will burn down by itself when the alcohol has dissipated.
- Now quickly arrange the camembert on bread, as well as pears and walnuts on the plate. Drizzle some of the caramel onto the radicchio. Sprinkle the lavender flowers on the camembert and serve immediately.
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