On Thu, 8 Sep 2011 21:50:48 -0700, "Bob Terwilliger"
> wrote:

> sf wrote:
>
> >> The closest I've come to that was a "drifting toward dessert" course
> >> featuring tomatoes which had been semi-dried with honey and spices,
> >> served with whipped brie. That was part of my "upscale barbecue" dinner
> >> earlier this year.
> >
> > How did the whipped brie turn out? I'd have guessed that the cream
> > cheese would dilute the brie flavor too much... but maybe I'd have
> > been wrong.
>
> What cream cheese? This was just brie (with the rind cut off) put into a
> mixer and whipped until fluffy. It was light and delicate, but definitely
> brie-flavored. The idea comes from a recipe in _The French Laundry
> Cookbook_.
>
Oh okay. I looked at a recipe and it called for cream cheese to be
whipped with the brie. Did you use a triple or double cream brie?

--
I love cooking with wine.
Sometimes I even put it in the food.