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Mini Babybel of truffled camembert recipe

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Mini Babybel of truffled camembert recipe

Preparation:

  1. Put the cheese and the cream in the Thermomix and cook at 70º and speed 4, stirring with the utensil at the beginning. Meanwhile, soak the gelatine leaves in water for a few minutes, dry them and add to the cream cheese mixture. Pour immediately into hemispherical silicone moulds before the mix gets a chance to solidify. Once the moulds have set, join two halves together to make the balls.
  2. For the outer coating, blend the beetroot with the water and filter through a superbag or several layers of muslin. Add the Gellan gum (in the proportions specified above) and bring to the boil. Strain and keep at 70º. Bathe the cheese balls in the mixture with the help of a clip to form the outer shell of the Babybels.
  3. To serve, arrange on a platter and bring to room temperature. Serve alongside some breadsticks.

Mini Babybel of truffled camembert

*Recipe created by Diego Guerrero for The Good Life Embassy #TGLE.

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30 min
Hard
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Ingredients

For the camembert spheres:

  • 670 g truffled camembert
  • 1 litre cream
  • 6 leaves gelatine
  • Truffle oil (Tuber Melanosporum)

For the red coating:

  • 1,350 g cooked beetroot (three packets)
  • 450 ml water
  • 1 g Gellan for each 100 ml of beetroot juice obtained
Servings: 30

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