- Let the triple cream come to room temperature. With a knife, cut an X into the top of the cheese to about 3/4’s deep of the cheese. Slowly pour the champagne into the X, massaging the top of the cheese as you go. Be sure that the champagne is being absorbed by the cheese.
- Wrap in cheese paper and leave in fridge for a minimum of 2 hours to marinate.
- When ready, pull cheese out & leave at room temperature again. With a hot and sharp knife, proceed to slice the top of the cheese off to reveal the inner pate.
- Place the raspberries on the cheese and either stir them through the cheese or allow your guests to do the same.
- Serve with a spoon.
Champagne Infused Triple Cream Brie
Recipe by Anthony Femia
When Alice in Frames put Anthony Femia, AKA the CHEESEMONGER in our kitchen, we knew he'd come up with something pretty special!
Ingredients
- 1 whole wheel triple cream Brie
- 30 - 60ml champagne
- Raspberries
