Preparation time 10 minutes
Freezing time 10 minutes
Cooking time 10 minutes over gentle heat
2 camemberts in wooden boxes (preferably from Normandy)
50 ml (approx 13⁄4 fl oz/3 tablespoons) calvados herb assortment
Take the camemberts out of their wooden boxes. Soak the boxes in cold salted water for 10 minutes.
Place the camemberts in the freezer for 10 minutes.
Carefully cut a thin ‘lid’ off the top of the camemberts, make incisions in the camemberts with a knife, sprinkle with calvados, scatter with herbs and replace the lid. Place the camemberts back into their boxes, wrap in foil and cook over gentle heat for 10 minutes.
Drink with: a red. Camembert has the ability to elevate the simplest red wine.
Recipe from Stéphane Reynaud's Barbecue, published by Murdoch Books.