Camembert Fondue with Truffle Essence

Print PrintShare with Friends


I've been telling everyone about the absolutely incredible birthday meal I had at Park Avenue Cafe here in New York City. The knee-weakening menu included Burke's famous "pastrami" salmon; a morel flan served with eggshells nestled in eggcups; basil-rubbed rack of lamb with oven-dried tomato ravioli; Camembert fondue with truffle essence; and a dazzling array of desserts. He likes to use Hudson Valley Camembert, a blend of sheep's and cow's milk. It is available by mail order from the cheesemaker, Old Chatham Sheepherding Company in Old Chatham, New York , tel. (888)743-3760.

Click "Yummy!" if this recipe looks good to you. Learn more.

Have a suggestion/comment about this recipe? Let the community know here:

Ingredients [?]

If you see an ingredient you would like to add to your shopping list simply click the Add ingredient icon and the item will be saved in your "Home" under the "Shopping List" link
  • add   4 ounces camembert cheese
  • add   crusty raisin bread
  • add   walnuts
  • add   1/2 teaspoon unsalted butter
  • add   1 1/2 teaspoons truffle butter or 1 teaspoon white truffle oil (*available at some specialty food shops)
  • add   grapes
  • add   1 cup heavy cream
  • add   1 teaspoon finely chopped fresh chives
  • add   2 teaspoons minced shallots
  • add   fresh pears


  1. In a 1-quart heavy saucepan cook shallot in unsalted butter, covered, over moderately low heat, stirring occasionally, until softened.
  2. Add cream and simmer, uncovered, until reduced to about 2/3 cup.
  3. Remove pan from heat and stir in truffle butter or oil until incorporated.
  4. Season sauce with salt and pepper and sprinkle with chives.
  5. Cut Camembert into 4 pieces and arrange on 4 plates.
  6. Divide warm sauce among plates, spooning it on either side of cheese.
  7. Arrange pear slices, grapes, and walnuts around cheese and serve bread on the side.