Camembert Bio ingot with pistachios and apricot

Ingredients

Preparation

Chop the Camembert. Soak the gelatine in cold water for 5 minutes and drain. Cut the dried apricots into small dice. Heat up the almond drink, add the gelatine and dissolve. Mix the warm almond drink with the cheese and blend until you get a very thin consistency. Add the dried apricots and pistachios to the cheese mixture. Pour the cheese mixture into ingot moulds and allow to set in the fridge for 1 hour. Place the port and brown sugar into a saucepan and reduce until it becomes a syrup.

Assembly: Dress the assorted salad leaves with the oil, lemon and salt. Place the ingot on a dish and serve with the port reduction and assorted salad leaves. Serve with toast or breadsticks.

Tip: For easy demoulding of the ingots, freeze slightly to help them keep their shape better.