Baluchon brie with raspberry ice cider caramel
4 puff pastry Filo
120g brie cheese
¼ cup sugar
2 c . tablespoons butter
4 c . raspberry jam tea
250 ml cream 35% ( preferably from cooking)
50 ml Ice
Cider preparation: Defrost the Filo dough. Use ½ Filo pastry sheet and coat with butter , fold to form a square . Smear butter and top with pieces of cheese and a raspberry jam portion , close and bake and brown at 200 ° C In a pot , mix , cook sugar and ice cider by monitoring the color well . You want a color near the caramel ? At this point, add the cream and stir until desired consistency. Book.
On a plate , serve the cheese pastry with caramel ice cider , decorate as desired. This delight is well decorated with a glass of chilled Light cider .
Ice cider SAQ # : 10320972
Light Cider SAQ # : 734335