Brillat Savarin with Walnut Praline & Polenta crackers
User Reviews
5
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Cuisine
International
Brillat Savarin with Walnut Praline & Polenta crackers
Description
Brillat Savarin with Walnut Praline & Polenta crackers combines a soft, creamy Brillat-Savarin cheese with a caramelized sugar walnut praline and crisp polenta-based crackers. The praline is made by caramelizing caster sugar with water and lemon juice until it reaches a deep golden color, then mixing in roasted, salted walnuts and allowing it to set. This creates a crunchy, sweet nut topping that contrasts nicely with the mild, rich cheese.
The crackers are prepared from a dough made with fine polenta, olive oil, honey, salt, baking powder, and plain flour, which is processed together and baked until crisp. They provide a sturdy yet tender base for enjoying the cheese and praline.
Serving this combination highlights the mix of textures and flavors: creamy cheese, crunchy sweet praline, and crisp crackers. This makes an elegant appetizer or snack dish, suitable for cheese boards or entertaining.
Ingredients
- 200 gm Brillat-Savarin cheese or other cheese.
Walnut Praline
- 100 gm caster sugar 1/2 cup
- 20 ml water 1 Tablespoon
- 2 drops lemon juice, drops of
- 1/4 teaspoon salt sea salt
- 50 gm walnuts or hazelnuts, roasted
Polenta and Olive Oil Crackers
- 25 gm polenta I used white, very fine
- 120 ml water 1/2 cup, hot
- 40 ml olive oil 2 Tablespoon
- 5 ml honey 1 teaspoon
- 1/2 teaspoon salt sea salt
- 1 teaspoon baking powder
- 300 gm plain flour 2 cups
Instructions
- Have all the ingredients prepared and close. A lined flat tray and the toasted nuts
- Toss the salt with the nuts
- Put the sugar and the 1 Tablespoon of water and the drops of lemon into a heavy bottomed pot on a medium heat.Swirl the pot a couple of times to spread the water and saturate the sugar without stirring. Once the sugar starts to heat swirl again. If the sugar colours on the edges just swirl gently. This syrup will start to boil and will start to quickly colour. Let it colour to a deep golden before adding the nuts. The deeper the colour the better ( be careful black doesn't taste good. Don't forget it will keep cooking when taken off the heat
- Pour straight onto a tray. and tip to spread . DO NOT TOUCH THE CARAMEL.
Crackers
- Set the oven to 180/350 for
- Put the polenta and hot water into a small bowl and stand for a couple of minutes.
- Add the oil and salt and stir. Pour this ad the flour and BP into the food processor and blitz. it will not come together until tipped onto the bench. push together with your hands, wrap in plastic and sit for 20-30 minutes.
- Use a rolling pin to roll out small pinches of dough . Roll as fine as you possibly can on a bench . You wont need flour.
- lay each wafer thin piece onto a lined baking sheet
- Bake 12-14 minutes or until golden. Cool
User Reviews
Overall Rating
5
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