Welcome to part 10 of “Make it mini” which is a series that reimagines trending recipes using @lecreuset mini cocottes. Next up is a champagne cranberry jam with rosemary and citrus just in time for New Years Eve. Champagne and camembert are a perfect pairing so naturally we combined the two in a filo pastry shell for the ultimate appetizer to ring in the new year.
“Make it mini” with Le Creuset: Champagne jam and camembert puff pastry
- 2 sprigs rosemary
- 1/3 cup cranberries
- 1/3 cup sugar
- 2 tbsp squeezed orange
- sprinkle of pectin
- 1/8 cup champagne
- 12 cubes camembert
- Preheat oven to 375. Add rosemary and cranberries. Squeeze with lime juice and bake for 9 min.
- Remove from oven and add in pectin. Stir to make sure it’s combined and continue to bake for another 7-9 min or so.
- Remove rosemary and discard. Add champagne and then let jam cool and it will congeal.
- Preheat oven according to filo pastry box. Slice camembert and add to each cup. Bake according to box and remove and top with champagne jam. Serve warm and pair with a glass of champagne.
Note: Champagne jam can be made ahead of time