Ingredients
-
100g of Minibri Ermitage
-
20cl of liquid cream
-
A little bit of fresh thyme
-
10cl of gazpacho
-
2 gelatin sheets
-
Salt
-
Pepper
Preparation
- Remove the rind from the Brie and cut into pieces.
- Melt the rind into the liquid cream. Add a little salt and pepper.
- Soften the gelatine in cold water, then add it to the cream and mix well.
- Pour into verrines, stopping 1cm from the rim, and chill in the fridge for at least 2 hours.
- When ready to serve, pour the gazpacho into each glass and decorate with a few thyme leaves.
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