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?


IIRC I couldn't find a triple-cream brie when I was shopping for that meal,
so I think I used a double-cream.

Bob