Camembert Bio ingot with pistachios and apricot

Moderate 2 Yes



Chop the Camembert. Soak the gelatine in cold water for 5 minutes and drain. Cut the dried apricots into small dice. Heat up the almond drink, add the gelatine and dissolve. Mix the warm almond drink with the cheese and blend until you get a very thin consistency. Add the dried apricots and pistachios to the cheese mixture. Pour the cheese mixture into ingot moulds and allow to set in the fridge for 1 hour. Place the port and brown sugar into a saucepan and reduce until it becomes a syrup.

Assembly: Dress the assorted salad leaves with the oil, lemon and salt. Place the ingot on a dish and serve with the port reduction and assorted salad leaves. Serve with toast or breadsticks.

Tip: For easy demoulding of the ingots, freeze slightly to help them keep their shape better.
Milk from COW


Camembert bio raw milk 250g

A top quality Camembert made from raw organic milk. The producers are from the woodlands of Orne. Discover the full range of Gillot organic products made with great attention and care. An exceptional cheese of great quality.

4254 250 gr 6 GILLOT 45%