Brie stuffed with porcini & black garlic mascarpone
This one’s for those of us that like a bit of soft cheese action now and again. Not just ordinary soft cheese lumped onto a platter – although I’d never say no to that – but a round of double brie that harbours creamy mascarpone flecked with gorgeous porcini mushrooms and black garlic.
Actually, this would be ideal to bring out after a festive lunch or dinner. Why? Because I’ve toasted up some thinly sliced fruit cake that takes the place of regular crackers, or bread.
Have you tried toasting fruit cake until it’s crispy? It’s so good, even on its own.
The decadence doesn’t stop there.
I’ve mulled some Cienna with cinnamon, muscatels, brown sugar and a splash of balsamic – simmering until it reduced to a sweet syrup that’s perfect with the stuffed cheese.
What’s Cienna? It’s a grape variety that was developed here in Australia in the 1970’s – a cross between French sauvignon blanc and Spanish sumoll. I reckon a sweetish rosé would have been good enough if I didn’t grab the Cienna first.
The best way to eat this cheese is when it’s been left out of the fridge for a few hours. It relaxes, softens and becomes oh-so creamy. Neither the porcini or black garlic is overpowering; it all just works so well together!
The colourful garnishes aren’t all that necessary, but you know me, I like to add a bit of pomp here and there. Fresh figs, chervil flowers from the garden and some dainty pink society garlic flowers I swiped from a little park down the road.
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servings
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- 4 g dried porcini mushrooms soaked in warm water for ½ hr, drained & finely chopped
- 1 clove black garlic very finely chopped
- 2 tbsp mascarpone cheese
- 200 g brie cut in half
- Fresh figs and edible flowers to garnish
- 375 ml Cienna or any sweet fruity wine you prefer
- 80 ml balsamic vinegar (⅓ cup)
- 30 g muscatels
- 50 g brown sugar (⅓ cup)
- 1 stick cinnamon split in 2
- 1 small Loaf fruit cake
Ingredients
Syrup
Fruit cake crackers
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- Combine the finely chopped porcini, black garlic and mascarpone. Shape into flat disc 1 cm smaller in diameter than the cheese.
- Place the disc of mascarpone onto one half of the cheese, top with the other half and press down gently but firmly. Re-wrap in the package it came in and refrigerate for several hours, or overnight.
- To serve, take the cheese out of the fridge at least 3 hours before serving. Top with the muscatels from the syrup, fresh figs and edible flowers and plenty of fruit cake crackers on the side.
- Oh, and don't forget to drizzle that gorgeous syrup over the cheese!
- Place all the syrup ingredients in a small saucepan over medium heat. Bring to the boil, then reduce to a simmer. Cook for 30 minutes, or until syrupy.
- Keep your eyes on it towards the end as you don't want it to burn! If it ends up reducing too much and is too thick, just add a tiny bit of water to dilute it.
- Set aside to cool before serving, discarding the cinnamon.
- Place the fruit cake into the freezer for 1-2 hours until very firm. Using a large sharp knife, thinly cut the cake into 5 mm slices. You may not need to do the whole cake.
- Preheat the oven to 180°C and line a baking tray with baking paper.
- Carefully arrange the sliced cake onto the lined baking tray and bake for 20 minutes, turning over once during cooking. They will still feel soft after 20 minutes, but they harden as they cool.
- Cooking time may vary with different cakes, so keep an eye on it as you don't want it to brown too much and burn. Burnt fruit cake isn't very nice - something I discovered when I left the first batch in the oven for 30 minutes!
