Truffled Triple Cream Brie
This June we celebrate Alla Wolf Tasker’s new book Three Decades On: The Lake House and Daylesford, a collection of the recipes that has made The Lake House one of Australia’s best dining and accommodation destinations. This recipe is one of Lost's favourites.
“The luxury of truffle (we now have several relatively prolific truffieres in this area), combined with the luscious creaminess of a wonderful Brie, the soft eggy yield of French toast and the fragrance of truffled honey and sultana, make up this indulgent little dish we keep being asked to repeat at Lake House over and over again. And when the honey is from our bees – that’s true luxury.”
INGREDIENTS (serves 10)
500g wheel of triple cream Brie
20g fresh truffle
150ml boiling water
2g Earl Grey tea
140g honey, preferably Messmate
brioche loaf cut into 10 6 x 3cm rectangles
2 pastured eggs
clarified butter for frying
Cut cheese in half horizontally through the middle. Grate half the fresh truffle over one side, ensuring it is evenly coated. Replace the other half of the cheese on top. Set aside. Brew the tea. Place sultanas in the hot tea and leave to macerate until the tea is cool. Cover and set aside. Gently warm the honey until runny. Grate the remaining fresh truffle and allow to infuse before using.
Mix the eggs, sugar and milk together well. Soak each side of the bread slices in the egg mix for a few seconds. Fry in a pan on medium heat in a little clarified butter until golden brown on both sides.
Slice the truffled brie into wedges. Place wedges on top of the French toast rectangles and warm in an oven at 160C until the toast is warmed through and the cheese is just soft but not runny. Place the French toast on the plate. Scatter some well drained sultanas around. Drizzle the truffled honey over the cheese and sultanas and garnish with additional slices of truffle if desired.
THREE DECADES ON: THE LAKE HOUSE AND DAYLESFORD.
PURCHASE AT RECEPTION, LAKE HOUSE, 4 KING ST DAYLESFORD
OR ONLINE AT WWW.LAKEHOUSE.COM.AU