Cut off the rind of the cheese. Melt the cheese in the cream.
Add a shot glass of Grand Marnier and 2 soaked gelatine
sheets. Pour the mixture into small glasses and leave to cool
in the fridge.
Finish: decorate the timbale with a few beechnuts in the
autumn or crushed pistachios in the other seasons. Finish with
bio orange zest.
ingredients - info
Camembert
cream
gelatine sheets
camembert mousse with Grand Marnier
Grand Marnier
beechnuts
organic orange