What I got was a whole warmed through Camembert still in it’s wooden case and piled on top was lovely bright red cranberry sauce, next to it was thick slices of panini bread lightly toasted with a little bit of rocket salad and all this was presented on a wooden board rustic style, it looked gorgeous! Ever since that day I have been trying to recreate this mouth watering lunch I had and I think I may have got it!

How lovely does that look? Mmmmm, if you want to make it yourself here’s what I did:

Ingredients:

225g of frozen cranberrys
200g of Caster sugar
100ml of Water
Whole Camembert in a wooden case not a card one
Couple of freshly baked Panini’s

1: Put the water and the caster sugar in a saucepan and bring just to the boil, making sure the sugar has all dissolved.

2: Turn the heat down a little and add the Cranberry’s, it should take between 5 and 10 mins for the cranberry’s to get hot enough that they will burst when you push them onto the side of the saucepan with a wooden spoon. Burst all or some of the Cranberry’s, depending on how you like your sauce.

3: Take off the heat and leave to cool for a minute or two so the sauce will thicken a bit.

4: Sieve the cranberry’s so that you get most of the liquid out and then leave to one side to cool down a bit more.

5: Put the Camembert on the grill medium heat for about 15-20 mins or until when you touch the top it wobbles a bit.

6: Slice the Panini breads into long strips and a couple of mins before the Camambert is ready pop them under the grill to lightly toast on both sides.

7: Place you whole Camembert on the plate, pile the cranberry sauce onto the Camembert and place the slices of Panini bread on the side.

Et Viola, hope you like it!

Let me know if you make it too, I’d love to see how it tuned out.

I was very impressed with myself on this, turned out really nice and took forever to eat there was so much of it! My other half was very pleased with it too, some more pics below, check out my other post on the card and wrapping paper I made for V’day too.