Whipped Truffle Brie with Glazed Shallots

Recipe used with permission and thanks from the agrarian kitchen Tasmania (and taken from The truffle cookbook by Rodney Dunn)

Ingredients

  • 12 thin slices of fruit bread or sourdough

  • 2 1/2 tablespoons olive oil

  • 500g of ripe brie

  • 180ml of pouring cream

  • 15g shaved truffle

  • 300g of golden shallots (or the smallest normal shallots you can find)

  • 200ml red wine vinegar

  • 100g caster sugar

  1. Preheat the oven to 350 F (180 C)

  2. brush both sides of the bread slices with olive oil. Place them in a baking tray and bake until golden brown (about 8-10 minutes). Remove and set aside to cool

  3. Meanwhile, remove the rind from the brie and place the cheese in the bowl of an electric mixer fitted with a whisk. Add the cream and truffle and whisk for 5 minutes or until light and airy. Refrigerate until required.

  4. Reduce the oven temperature to 300F (150 C). Spread the shallots over a baking tray and roast until they are just tender, about 10 minutes. Combine with the sugar and vinegar in a small saucepan and bring to the boil over high heat. Peel the shallots and add them to the pan, then reduce the heat and simmer for 10-15 minutes until the mixture has reduced to a syrup.

  5. Using a warmed spoon, scoop spoonfuls of the whipped brie onto serving plates and serve with the glazed shallots and toasted bread.