Recipe: WHIPPED BRIE WITH CARAMELIZED PEAR AND APPLE SALAD WITH STRAWBERRY CONSOMMÉ by the culinary artists at Granny Mouse Country House & Spa


Image supplied by Granny Mouse Country House & Spa 


Ingredients: Whipped Brie with caramelized pear and apple salad

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  • 125g brie cheese, rind cut off
  • 125ml fresh cream
  • ½ a pear, peeled and de-seeded
  • 1 x apple, diced fresh
  • 50g granulated white sugar
  • 50g butter (must be butter)
  • 1x punnet strawberries, sliced
  • 40g castor sugar
  • 20g rocket or hand torn butter lettuce


Method: For the consommé

  1. Place a pot on the stove filled half way with water and bring to a boil.
  2. Place strawberry slices with castor sugar into a pan that will be large enough to fit comfortably onto the pot, wrap the entire pan in plastic wrap to form a tight seal.
  3. Place on top of boiled pot and allow steaming until the colour has left the strawberries and a bright red liquid has formed.
  4. Remove from heat and set aside and allow to cool.
  5. Once cooled strain through a fine sieve and keep the liquid - do not squeeze the strawberries
  6. The liquid should be clear and bright red.
  7. You can also use frozen strawberries.


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Method: For the whipped brie cheese

  1. Chop up brie into small pieces.
  2. Add the cream.
  3. Using a paddle attachment on a mixer whip on medium speed until combined - don’t worry if there are lumps.
  4. Push mixture through a fine mesh sieve so that the mixture will be smooth.
  5. Season to taste, cover and set aside.



Method: For the caramelized pears

  1. Melt butter in a pan on low heat - do not allow the butter to change colour.
  2. Add the sugar and combine with butter.
  3. Add the pear wedges and toss to coat evenly.
  4. Increase the heat to medium.
  5. Pay very close attention as the sugar turns to caramel, DO NOT LEAVE UNATTENDED.
  6. Once caramelized remove from heat and remove pears immediately.
  7. Set aside and allow to cool.


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For serving:  Whipped Brie with caramelized pear and apple salad

  1. Pour the consommé onto the plate first and plate everything else on top as desired.
  2. Finish with the freshly diced apple.


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