Shallot and Camembert Icecream Canapés

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 0 Reviews

Recipe by Cook Vegetarian
Serves 7
Ready in 60 mins +

Ingredients

  • 500g loaf of plumbread or fruit loaf
  • 250g vegetarian Camembert, preferably unpasteurised
  • 400ml milk
  • 50g butter
  • 50g plain flour
  • 8 shallots, peeled and diced, softened in butter
  • 120ml double cream
  • pinch cayenne pepper
  • sea salt and freshly ground black pepper
  • Crispy Shallots, to garnish

How To Cook

  1. Heat the butter until melted in a saucepan. Add the flour and mix together to form a roux. Then take off the heat and slowly add the milk until the mixture is blended and free of any lumps.
  2. Place back on the heat, and stir constantly while the mixture thickens to form a thick white sauce.
  3. Cut the Camembert into small dice and add it, with the shallots, to the white sauce. Continue to cook until the Camembert is just melting then stir in the cream. Season with the cayenne pepper, sea salt and black pepper.
  4. Place in a bowl and freeze for about an hour. Take the bowl out and beat the mixture until all the ice crystals have disappeared. Then refreeze for another hour, repeat the process and leave to freeze. This mixture can also be churned in an ice-cream machine. It is best to take the mixture out 5-10 minutes before you want to use it.
  5. Cut the plumbread or fruit loaf to 1cm thick slices, then cut the slices into small squares 2-3cm across. Place on a baking sheet and grill each side until golden brown.
  6. Using a melon baller or a teaspoon, shape small rounds of the Camembert and shallot icecream and place on top of the plumbread. Serve.

    7. www.ukshallot.com

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Shallot and Camembert Icecream Canapés
  • Recipe by Cook Vegetarian
  • Serves 7
  • Ready in 60 mins +
    Ingredients
  • 500g loaf of plumbread or fruit loaf
  • 250g vegetarian Camembert, preferably unpasteurised
  • 400ml milk
  • 50g butter
  • 50g plain flour
  • 8 shallots, peeled and diced, softened in butter
  • 120ml double cream
  • pinch cayenne pepper
  • sea salt and freshly ground black pepper
  • Crispy Shallots, to garnish
    How to Cook
  1. Heat the butter until melted in a saucepan. Add the flour and mix together to form a roux. Then take off the heat and slowly add the milk until the mixture is blended and free of any lumps.
  2. Place back on the heat, and stir constantly while the mixture thickens to form a thick white sauce.
  3. Cut the Camembert into small dice and add it, with the shallots, to the white sauce. Continue to cook until the Camembert is just melting then stir in the cream. Season with the cayenne pepper, sea salt and black pepper.
  4. Place in a bowl and freeze for about an hour. Take the bowl out and beat the mixture until all the ice crystals have disappeared. Then refreeze for another hour, repeat the process and leave to freeze. This mixture can also be churned in an ice-cream machine. It is best to take the mixture out 5-10 minutes before you want to use it.
  5. Cut the plumbread or fruit loaf to 1cm thick slices, then cut the slices into small squares 2-3cm across. Place on a baking sheet and grill each side until golden brown.
  6. Using a melon baller or a teaspoon, shape small rounds of the Camembert and shallot icecream and place on top of the plumbread. Serve.
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