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Berries With Camembert From Here

Berries With Camembert From Here

4 portions


  • 250 ml (1 cup) fresh blackberries
  • 30 ml (2 tbsp.) water
  • 125 ml (1/2 cup) sugar
  • 750 ml (3 cups) berries (mix of strawberries, raspberries and blueberries), to taste
  • 250 ml (1 cup) 35% cream
  • 60 ml (1/4 cup) maple syrup
  • 125 ml (1/2 cup) Camembert From Here, rind removed, diced
  • 2 egg yolks


Tip: once a step is done, you can click on it to cross it out and go to the next one.

  • With a blender, purée the blackberries and water with half of the sugar.
  • Pour the purée through a fine mesh strainer to remove the seeds.
  • Delicately mix with the berries. Refrigerate.
  • To make the sauce, bring the cream and maple syrup to a boil, and then add Camembert From Here.
  • Stir until the cheese has completely melted.
  • Pour through a fine mesh strainer if necessary. Let cool.
  • Put the egg yolks and remaining sugar in a bowl over a saucepan filled with boiling water, and cook over low heat, making sure that the water does not reach the bottom of the bowl.
  • Whip until the mixture is pale and thick, and has doubled in size.
  • Remove the bowl and, while continually whipping, add the mixture of Camembert From Here and cream.
  • Before serving, cover the berries with the Camembert From Here sauce.


Fruity and sweet

These wines are set apart by their sugar content. The dominant scent is fruity. Some are lighter (semi-dry), and others are more full-bodied (sweet).

See wines