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Brillat Savarin with hazelnut

Brillat Savarin with Walnut Praline & Polenta crackers

Use this nut Praline with any creamy cheese, it even likes to be paired with a very strong cheddar or a blue cheese. This recipe uses Australian cup sizes
5 from 5 votes
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Cuisine dessert

Ingredients
  

  • 200 gm Brillat Savarin or other cheese.

Walnut Praline

  • 100 gm caster sugar 1/2 cup
  • 20 ml water 1 Tablespoon
  • 2 drops drops of lemon juice
  • 1/4 teaspoon sea salt
  • 50 gm roasted walnuts or hazelnuts

Polenta and Olive Oil Crackers

  • 25 gm very fine polenta I used white
  • 120 ml hot water 1/2 cup
  • 40 ml olive oil 2 Tablespoon
  • 5 ml honey 1 teaspoon
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking powder
  • 300 gm plain flour 2 cups

Instructions
 

  • Have all the ingredients prepared and close. A lined flat tray and the toasted nuts
  • Toss the salt with the nuts
  • Put the sugar and the 1 Tablespoon of water and the drops of lemon into a heavy bottomed pot on a medium heat.Swirl the pot a couple of times to spread the water and saturate the sugar without stirring. Once the sugar starts to heat swirl again. If the sugar colours on the edges just swirl gently. This syrup will start to boil and will start to quickly colour. Let it colour to a deep golden before adding the nuts. The deeper the colour the better ( be careful black doesn't taste good. Don't forget it will keep cooking when taken off the heat
  • Pour straight onto a tray. and tip to spread . DO NOT TOUCH THE CARAMEL.

Crackers

  • Set the oven to 180/350 for
  • Put the polenta and hot water into a small bowl and stand for a couple of minutes.
  • Add the oil and salt and stir. Pour this ad the flour and BP into the food processor and blitz. it will not come together until tipped onto the bench. push together with your hands, wrap in plastic and sit for 20-30 minutes.
  • Use a rolling pin to roll out small pinches of dough . Roll as fine as you possibly can on a bench . You wont need flour.
  • lay each wafer thin piece onto a lined baking sheet
  • Bake 12-14 minutes or until golden. Cool