Truffle Brie
This is a simple way to turn your favourite brie into something special. It can be served at room temperature or baked until soft and gooey.
Ingredients
1 whole brie
Fresh black (Tuber melanosporum)
The amount of fresh truffle is up to you. Use a little for a gentle flavour, or more if you are feeling indulgent. We usually use enough to make one thin layer inside the brie.
Place the whole brie in a clean glass container with the fresh truffle.
Seal the container and place it in the fridge for 24–48 hours. During this time, the truffle aroma will naturally infuse into the brie.
After 24–48 hours, remove the brie from the container.
Carefully slice the brie in half through the middle, so you have a top and a bottom.
Finely shave or micro plane fresh truffle over the cut side of the brie. Use as much or as little as you like.
Place the top half back on the brie.
Wrap the brie tightly in cling film and place it back in the fridge for another 24 hours. This gives the truffle time to infuse through the cheese.
Two ways to serve
Not baked
Remove the truffle brie from the fridge and let it come to room temperature before serving.
Serve with fresh bread, crackers, fruit paste, honey, nuts or your favourite platter ingredients.
Baked
Remove the cling film.
Place the brie in a small ovenproof dish, or on baking paper in an air fryer.
Bake gently until the brie is soft and gooey in the middle.
Serve straight away with bread or crackers.
For extra aroma, you can shave a little more fresh truffle over the top after baking.
Tip
Fresh truffle flavour is delicate. For the strongest truffle aroma, infuse the brie first, add the shaved truffle inside, then give it another 24 hours before eating.
This is delicious served simply, either at room temperature or warm and melted.