Truffle brie

Ingredients :

• 500 g brie
• 250 g mascarpone
• 30 à 50 g fresh truffle, truffle preserved in alcohol, or truffle pieces

Preparation :

• Cut the Brie in half horizontally.
• Thinly slice the truffle using a mandoline, or finely chop it.
• Gently mix the mascarpone with the truffle, then spread the mixture over one half of the brie. Place the other half on top to reassemble the cheese.
• Wrap the brie tightly in cling film and refrigerate for 2 days.

Remove the brie 30 minutes before serving.

Tip :

Take the brie out of the refrigerator 30-45 minutes before serving. Serve with lightly toasted rustic country bread and a few walnuts or halzenuts for a delicious crunchy contrast.