I can't tell you how endlessly impressive this little party starter is. It looks and tastes fantastic and makes people call you things like Domestic Goddess. So if you're addicted to the limelight and praise like me, you'll want to create this little number for your next party-or indeed Christmas lunch that is coming up all too soon!
This can either be an hors de'oeuvres plate prior to dinner to have with wine or cocktails or you can easily turn this into a dessert plate. I served this with fresh Californian dates (one of my favourite indulgences), dark chocolate squares and pawpaw so I could cover the dessert spectrum. If you serve it fairly soon after you tip the toffee over it, the inside turns into a soft runny centre which you may prefer! The recipe below is for two rounds of camembert. I halved it and since my
camembert was not very large I had a lot of macadamia nut toffee left over-happy times! :)
Caramelised Camembert with Macadamia nuts
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Step 1 - Place cheese on a large heatproof platter. Roughly chop macadamia nuts (not too fine).
Step 2 - In a small saucepan on low heat dissolve sugar in water. Once sugar is fully dissolved, turn up heat and leave boiling without stirring for 5 minutes (set timer if necessary) watching like a hawk and resisting all natural instincts to wander off. As soon as it starts to turn a caramel colour, remove from heat and carefully add nuts. Tilt pan to coat in toffee. Pour toffee over cheese but don't cover it with toffee too thickly as it will be too hard to cut otherwise (admittedly I was a little
heavy handed with the toffee in the pics).
Step 3 - Set aside to cool, uncovered, at room temperature. Serve with crackers and fruit.
Time plan: In the morning - Make caramelised camembert. 1 hour before guests arrive - Assemble camembert platter.
Adapted from Recipe by Dixie Elliott Super Food Ideas[