Gin Baked Camembert!
I was inspired to make this recipe not only because I love cheese, but because of the wonderful Pink Pepper Gin! Distilled in France, with spicy notes of pink pepper and warming honey, I couldn’t get this gin baked camembert in the oven quick enough!
The weather is getting slightly colder and this is one of those recipes perfect for a cosy day indoors. Pink Pepper Gin works beautifully in the blackberry jam, which really compliments the camembert! 🧀🍸
Gin Baked Camembert recipe
Gin Blackberry Jam
150g blackberries (fresh or frozen)
- 25ml of water
- 2 tbsp of caster sugar
- 30ml Pink Pepper Gin
- A pinch of crushed pink peppercorns
Camembert
- 1 Camembert (in a wooden box)
- A few sprigs of thyme
- 1 garlic clove, chopped
- 1 tbsp runny honey
- Pink Pepper Gin (I used about 20ml)
- A pinch of crushed pink peppercorns
How to make…
- Pre-heat your oven to 180°. Put 150g of blackberries in a saucepan on a low heat. Add the water and sugar and simmer gently. Stir regularly until the blackberries have broken up and the jam has thickened. Add your gin and crushed pink peppercorns. Heat for a couple of minutes longer, then pour into a little dish to cool.
- Unwrap your Camembert and put back in the wooden box. Cut a circle out of the top of the cheese, adding your chopped garlic and a sprinkling of thyme leaves.
- In a separate dish, squeeze your honey and stir in the gin.
- Pour a little bit of the gin honey mix before adding the cheese lid back on. Once back on, use a spoon to add a little more gin honey, a few more thyme leaves and a couple of pinches of crushed pink pepper.
- Place on an tray in the centre of the oven for about 20 mins, or until the cheese has melted in the middle and gone all gooey!
- Serve with warm crusty bread for dipping. Enjoy the cheese and blackberry jam on a piece of bread together! Gin and cheese heaven!
Check out the video below to see how easy it really is!
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