Whipped Brie Appetizer with Creamed Lavender Honey
Serves 610 mins prep10 mins cook
This whipped brie appetizer layers a nutty brown-butter brie whip with a floral, spreadable creamed lavender honey and a sprinkle of homemade lavender rosemary salt. The brie butter whips into the fluffiest texture, the infused honey adds a gentle floral sweetness, and the fragrant salt ties everything together. It’s make-ahead friendly, pipes beautifully onto a serving platter, and comes together in minutes right before serving - perfect for holidays or just because.
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What you need
Instructions
0 Brown the Butter: In a small saucepan, cook the butter over medium heat until the milk solids turn deeply golden brown and smell nutty. Remove from heat. 1 Whip the Butter: Transfer the browned butter to a bowl set over an ice bath. With a spatula, whip until it’s fully incorporated and thickened. Remove from the ice bath. 2 Add the Brie: Add the brie and heavy cream to the whipped brown butter. Use a hand mixer to whip for 1-3 minutes, until smooth and fluffy. Add to a piping bag. 3 Make the Lavender Honey: In a small saucepan, combine 3 tbsp honey, lavender, rosemary, thyme, and a pinch of salt. Bring just to a light simmer, then turn off the heat.Let it steep for 15 minutes, or until completely cooled. Remove the thyme and stir in the creamed honey. Add to your piping bag and refrigerate so it thickens up. 4 Make the Lavender Rosemary Salt: Mix the flaky salt, chopped rosemary, and dried lavender. Rub the lavender between your fingers to “disintegrate” the buds so you don’t get big chunks. 5 Pipe and Plate: Pipe the brie butter onto your serving plate in smooth, even horizontal strips, leaving a bit of space between each. Hold the bag at a 45° angle for the cleanest lines. Pipe the lavender honey in between each brie butter strip.Finish with a sprinkle of lavender rosemary salt (not all of it!) and a light dusting of herbes de Provence, if using. Serve immediately with warm bread or toasted baguette slices for dipping and spreading. Enjoy!View original recipe