In this easy recipe rich, creamy brie combines with sweet cranberries and raspberries. Use it as a starter or with salad as a light lunch. It’s also impressive for a party or buffet.
- A small, whole brie about 20 cm in diameter3tbsp caster sugar
- 200g (7oz) fresh or frozen cranberries
- 75g (3oz) fresh or frozen raspberries
- 2tsp arrowroot
- To serve
- Baguette or other crusty bread
Gently heat the sugar and 2tbsp water in a saucepan until the sugar dissolves. Add the cranberries and raspberries to the pan and stir, turn the heat up, cover the pan and cook for about 4-5 mins until the cranberries start to split, shaking the pan occasionally.
Remove the pan from the heat and stir in the arrowroot mixed with a tbsp of water. Put the pan back on a gentle heat until the juice turns clear. Set aside to cool and chill in the fridge for a couple of hours.
Carefully slice the top layer of rind off the Brie and spread over the cranberry topping. Cut torte into wedges and serve with slices of baguette or other crusty bread.