Baked brie with sorrel jam

What you need

Ingredients

Measured for 8 servings.

• 30 gDried Sorrel
• 400 gBrown Sugar
• 5 gGround Ginger
• 30 gCinnamon
• 1 pcs (approx. 5 g)vanilla pod
• 100 gOrange
• 250 mlWater
• 55 gEgg
• 100 gPuff Pastry
• 908 gBrie
• 10 gSorrel Jam
• 5 mlWater

Make it

Method

1. 01

   For the preserve, use 30 g dried roselle hibiscus calyces (Caribbean sorrel, not garden sorrel) with 400 g brown sugar, 5 g ginger, 30 g cinnamon, seeds from the measured vanilla pod, zest and juice from 100 g orange, and 250 ml water. Simmer gently for about 15–20 minutes until syrupy; cool slightly.

2. 02

   Heat the oven to 200°C. Put the measured 908 g brie in a shallow ovenproof dish. Roll the 100 g puff pastry into a thin sheet, cut into small strips or crackers, and place on a separate lined tray; do not try to seal the large cheese inside this small pastry quantity.

3. 03

   Beat the measured 55 g egg with 5 ml water and brush over the pastry pieces. Bake pastry for about 15–20 minutes until puffed and golden; bake the brie separately for about 12–18 minutes, just until its centre softens. Keep an eye on both because ovens vary.

4. 04

   Spoon some of the homemade sorrel preserve and the listed 10 g prepared sorrel jam over the warm cheese. Divide the brie, preserve and pastry evenly among eight dessert-size portions; refrigerate leftover preserve promptly.