• Ramekins
  6
• Canapés
  12

Ingredients

Base (Béchamel):

• 40g unsalted butter
• 40g plain flour
• 300ml whole milk, warm
• 1/4 tsp Dijon mustard (optional)
• Salt & white pepper, to taste
• Pinch of nutmeg

Cheese and Egg:

• 120g Udder Delights Champagne Brie (rind removed if very thick), chopped
• 4 egg yolks
• 5 egg whites
• 1/4 tsp cream of tartar or lemon juice

Ramekins:

• Softened butter (for greasing)
• Finely grated Parmesan or breadcrumbs (for dusting)

Directions

For Ramekins:

1. Grease ramekins with softened butter (brush upward), dust with Parmesan or breadcrumbs, and make a 1cm “ditch” around the inside top edge.
2. Make the Béchamel: Melt butter, stir in flour, and cook for 2 minutes. Slowly whisk in milk, simmer 3–4 minutes until
   thick. Stir in mustard, nutmeg, and Brie until melted. Cool slightly, then beat in yolks one at a time.
3. Whip egg whites: Whip whites with cream of tartar until firm but glossy.
4. Fold and fill: Loosen base with 1/3 whites, then gently fold in the rest. Fill ramekins to the top and level. Optional: run thumb around edge for even rise.
5. Bake: Bake at 200°C (no fan) for 18–20 minutes. Do not open oven early. Serve immediately.

Mini Canapé version:

1. Use mini muffin tins or silicone moulds. Bake for 8–10 minutes at 200°C. Ideal for canapé trays.
2. Garnish with micro herbs, onion jam, or piped Brie mousse.

Note: 1.5 x the recipes makes about 50 mini muffins.

What can go wrong and why

1. Soufflé collapses immediately: Underbaked, overfolded, or oven opened too soon.
2. Didn’t rise evenly: Whites over or under-whipped, ramekins not prepped well.
3. Dense or heavy: Cheese weighed down base, or base too thin.
4. Cracked top: Oven too hot or batter overfilled.

Tips for perfect Soufflés

1. Use firm but glossy peaks for egg whites.
2. Cook béchamel thoroughly for structure.
3. Fold whites gently and fill ramekins to the top.
4. Don’t open oven until baking is done.
5. Serve straight from the oven – soufflés wait for no one!

• Servings
  2
• Prep time
  10 mins
• Cook time
  30 mins

Ingredients

• 100g Udder Delights Truffle Brie
• 375mL Pinot Noir
• 200g jam setting sugar
• 4 slices of Pane di Casa bread
• 50g butter

Directions

1. In a small saucepan, boil down Pinot Noir and sugar for 10-15 minutes or until thick and syrupy.
2. Divide 100g of Brie between 2 slices of bread and drizzle with red wine jam.
3. Top with remaining slices of bread to make 2 sandwiches.
4. Melt half of the butter in a frying pan over medium heat.
5. Cook sandwiches on each side for 3-4 minutes, adding the remaining butter as you turn the sandwiches over.
6. When golden brown and cheese has melted, remove from the pan, and serve immediately.

Tip: Store left over red wine jam in a jar to use for your next delicious truffle brie toastie.

• Servings
  4-6

Ingredients

• 1x wheel Udder Delights Truffle Brie
• 1½ tbsp caster sugar
• 1 jar Beerenberg Vine Fruit for Cheese paste
• 1 baguette, to serve
• Your choice of fruit, nuts and crackers, to serve

Directions

1. Preheat the oven to 200°C. Gently trim the top rind off the Brie with a cheese peeler. Place the Brie in a small oven-proof dish and transfer to the oven to cook for 1-2 minutes, or until the cheese begins to melt.
2. Remove from the oven and sprinkle the sugar evenly on top, then use a blowtorch to caramelize the sugar and serve with bread and your choice of fruits, nuts and crackers.

Note: if you don’t own a kitchen blowtorch, just use the oven grill to caramelize the sugar.

• Servings
  4-6
• Prep time
  5 mins
• Cook time
  30 mins

Ingredients

• 1/2 x head of cauliflower (or 1 small)
• 1 x leek
• 2 x garlic cloves
• 400g short pasta
• 3 tbsp extra virgin olive oil, divided
• 1 tbsp plain flour
• 500ml chicken stock
• 500ml milk of choice
• 8 x sprigs of thyme
• 1/4 tsp ground nutmeg
• 1 tsp English mustard
• 120g Udder Delights Mature Cheddar, shredded
• 180g Udder Delights Smoked Brie, rind removed and cut into small bite-sized pieces
• Salt and pepper
• 120g frozen peas
• 100g stale bread or breadcrumbs
  1/4 cup parsley

Directions

1. Preheat oven to 180°C. Chop cauliflower into small florets, then finely slice leek and mince garlic.
2. Bring a pot of water to boil and cook pasta until al dente, adding the cauliflower at the last 3 minutes. Drain and set aside.
3. Place an oven-proof dish over medium heat and add 2 tablespoons of olive oil. Once hot, add leek and half the minced garlic, then sauté for 4-5 minutes, or until soft.
4. Next, stir in the flour for 30 seconds, then pour in the stock and milk, followed by the thyme, nutmeg and mustard. Continue whisking for 2-3 minutes, or until the sauce thickens slightly. Add the shredded cheddar and smoked brie (leave a little to scatter on top) and whisk again to melt. Season to taste with salt and pepper, then add the frozen peas.
5. Once the sauce has thickened, add the cooked pasta and cauliflower, then stir gently to coat.
6. To make the breadcrumbs, place stale bread in a food processor with the remaining minced garlic, parsley and one tablespoon of olive oil. Scatter over the pasta, along with the remaining pieces of Smoked Brie. Bake for 25-30 minutes, or until golden.

• Servings
  4-6
• Time
  30 mins

Ingredients

• 8g porcini mushrooms
• 1L veg stock
• 4 tbsp olive oil, divided
• 2 shallots, finely chopped
• 2 garlic cloves, minced
• 300g mushrooms, sliced
• 3/4 tsp salt
• 1/3 tsp cracked black pepper
• 400g Arborio rice
• 40g parmesan
• 10 sage leaves
• 125g Udder Delights Truffle Brie

Directions

1. Place porcini mushrooms in a small bowl with 100ml of boiling water. Set aside for later.
2. In a small saucepan, bring stock to a simmer and keep over low heat. In a large saucepan, heat two tablespoons of olive oil over medium heat, then sauté shallots and garlic for 2 minutes.
3. Next, add the mushrooms and cook for another 4–5 minutes or until softened, then season with salt and pepper. Add the rice, and stir for 2-3 minutes, ensuring all grains are coated in oil.
4. Whilst stirring, gradually add the stock, one ladle at a time, waiting for the rice to absorb the liquid before adding more stock. Continue for 5 minutes, or until you have used approximately half the stock.
5. Remove porcini mushrooms from the water and finely chop. Pour soaking water into the pan along with the chopped mushrooms. Continue stirring and adding more stock until the rice is cooked and the risotto is creamy; approximately another 10-15 minutes, then remove from the heat and stir through the parmesan.
6. Meanwhile, heat the remaining 2 tablespoons of olive oil in a small frypan over high heat. Once hot, add the sage leaves and cook for 30-40 seconds, or until crispy.
7. Serve risotto with Udder Delight’s Truffle Brie, then drizzle the sage oil on top, followed by the leaves crispy.

• Servings
  1
• Prep time
  3 mins
• Cook time
  2 mins

Ingredients

• 2 tsp butter
• 2 slices of crusty bread
• 85g Udder Delights Smoked Brie, sliced
• 4 slices Chilli and Fennel Salami
• 1 tbsp Beerenberg Blood orange and Whisky Paste
• Salt, to taste

Directions

1. Butter the outer side of each slice of bread. On the unbuttered side of one slice, layer the brie and salami.
2. On the unbuttered side of the other slice, spread Beerenberg Blood Orange and Whisky Paste and sprinkle with salt.
3. Sandwich the slices together with the buttered sides facing outwards and fry in a pan over medium heat for 1-2 minutes per side until golden and melted.