Maple syrup is one of Canada’s most iconic sweet treats, loved for its unique flavour and natural origin. However,...
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Maple Camembert, blueberry liqueur sauce
INGREDIENTS :
SAUCE
- 250 ml chicken broth
- 150 ml blueberry liqueur
- 2 teaspoons of cornstarch dissolved in a little water
LAMINATED
- 4 sheets of phyllo dough
- 1 large camembert
- 60 ml maple jelly
- Pecans (optional)
- 4 stalks of cibooulettes
- 30 ml of melted butter
PREPERATION :
- Preheat the oven to 180 °
- Divide the cheese into 4
- Place a piece of cheese in the center of a sheet of phyllo dough
- Add a tablespoon of maple jelly
- Wrap the cheese with the phyllo dough sheet as you would for a package
- Tie it with a chive stalk
- Using a brush, brush with melted butter
- Repeat with the other pieces of cheese and place on a baking sheet
- Cook 10 minutes
- For the sauce, pour the broth and blueberry liqueur into a pot. Bring to a boil and thinly drain the cornstarch
Serve the cheeses with a salad seasoned with sauce
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