Servings for 1
Scrape the camembert cheese with a knife to remove part of the rind. Chop and place in a small saucepan together with the cream cheese and the single cream.
Heat over low heat until the camembert melts and we obtain a creamy mixture.
Remove from the heat, add the gelatin sheet and let it melt.
Add the pistachios and almonds and mix well.
Pour the mixture into a 10x20 cm mold, lined with greaseproof paper. Smooth the surface and cover with cling film.
Store in the fridge for 12 hours before unmolding and serving.
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