Double Brie with Smoked Almond Toffee. This showstopping centrepiece is worthy of any Valentine’s Day celebration and is guaranteed to make crowds (or couples) swoon.
Preparation time 5 minutes
Cooking time 10 minutes
1kg King Island Dairy Cape Wickham Double Brie or Furneaux
3/4 cup smoked almonds
3/4 cup sugar
1/3 cup water
Remove King Island Dairy Cape Wickham Double Brie from refrigerator and at least one hour before serving. Place on a serving plate and allow to come to room temperature.
Cut half the smoked almonds in half, leaving the rest whole. Combine sugar and water in a saucepan and heat, stirring with a wooden spoon until sugar dissolves, then boil, without stirring until a golden caramel colour.
Take care that toffee does not burn. Working quickly, stir in almonds and drizzle Smoked Almond Toffee over the Double Brie in a thin layer.
Before it completely sets, use a skewer to draw out strands of toffee, spinning them around the top of the cheese to
garnish as per spun toffee. Allow the toffee to cool and set before serving.
This can be assembled up to two hours before serving.
Note: it is important to drizzle the toffee in a thin layer as otherwise it may be difficult to cut. If so, crack the toffee with the back of cook’s knife first before cutting.