Lemon and Herb Stuffed Brie

(and by the way, it is not really a recipe)

You will need: Crème fraiche, salt and pepper, a good ripe Brie, lemon zest, a little lemon juice, Italian or flat leaf parsley, finely sliced

Method

Split the brie in half – a cheese wire is perfect for this but otherwise dental floss works well – just make sure it is not minted! Chop the parsley and set to one side.  Using a fork, gently whip the crème fraiche with a little lemon juice, zest, salt and pepper to a stiff consistency, adjusting seasoning along the way – you can use up to about a ¼ cup of juice, and zest of half a lemon to a cup of crème fraiche without it splitting.    Put parsley on bottom half of cheese and then spoon on the Crème fraiche mixture and place the top half back on.  Rub a little zest into the bloomy rind on top and perhaps add a whole parsley leaf or two as a hint to the contents.  Put in the fridge for at least three hours for the flavours to meld, but remove for half an hour or so before you serve.  It goes well with a cold glass of white wine and hot sourdough toast – we had it with a particularly lovely Riesling.