Ben Dearnley
“Bûche D’Affinois is made with ultra-filtered milk, which results in an extra silky, unctuous double cream,” explains Simon Johnson’s cheese expert Victoria Lush. “The filtering of the milk breaks down part of the fat content, resulting in a lighter, smoother texture than most other bries.”
Used in this baked cauliflower recipe, the French brie makes it one incredibly indulgent caulflower cheese dish.
Ingredients
Method
1.Preheat oven to 220˚C fan-forced. Toss cauliflower, garlic, nutmeg, and butter together in a roasting pan and roast until golden and just tender(20 minutes).
2.Meanwhile, place milk, cream, brie, bay, rosemary and thyme in a saucepan over low heat. Bring just to a simmer then set aside to infuse (15 minutes). Remove herbs. Return cream to medium heat and bring to a simmer, reduce heat to low. Add cheddar and stir until melted; remove from heat. Whisk eggs and egg yolks together in a large bowl. Gradually pour cream mixture into the eggs, whisking to combine.
3.Arrange cauliflower in a 2-litre baking dish or ovenproof frying pan. Reduce temperature to 200˚C. Pour over custard. Scatter with cheddar and place in a deep roasting pan. Pour enough boiling water to come halfway up the side of dish. Bake until golden and custard is just set (30 minutes). Toss sage leaves in oil and place on cauliflower 5 minutes before the end of cooking to crisp. Set aside for 10 minutes before serving.
4.To serve, place baking dish on a wooden board in centre of table, scatter with extra cheddar.
