BAKED BRIE WITH KETO CHERRY JELLY

Print

Directions

• Bring 1 cup of water to a boil in a teakettle to make the jelly. Place the tea bag in a cup and fill it halfway with hot water. Allow it to steep for a few minutes before removing the tea bag.
• In a bowl, combine 2 tbsp cool water. Allow the gelatine to soften for a few minutes after sifting it over the water. Combine the softened gelatine with the brewed tea.
• Stir the sweetener into the tea mixture to combine. If desired, taste and add more sweetener.
• Stir in the extract, citric acid, and food colouring, if using, to combine. Allow to cool for at least 2 hours on the counter before using.
• To make the dough, in a microwave-safe bowl, combine the mozzarella and butter and microwave for 1 to 2 minutes, or until the cheese is completely melted. Stir everything together thoroughly.
• Mix in the egg thoroughly with a hand mixer. Combine the almond flour and salt in a mixing bowl. Work it with your hands like a traditional dough, kneading it for about 3 minutes. (Note: If the dough is too sticky, chill it for an hour or overnight in the refrigerator.)
• Preheat the oven to 200°C/400°F and place a pizza stone (or a baking sheet, but a pizza stone will bake the bottom better).
• Place the dough on a greased sheet of parchment paper and pat it out with your hands to form a large circle, approximately 10 inches in diameter, or a rectangle, approximately 8 by 10 inches. This dough may be difficult to roll out, but it is extremely forgiving. Wrap the Brie in the dough.
• Place the wrapped Brie on the parchment paper on the hot stone in the oven. 10 to 12 minutes, or until the crust is golden brown.
• Cover the top of the baked Brie with the cherry jelly. If desired, garnish with chopped pecans and parsley.
• This dish is best served fresh, but any leftovers can be refrigerated in an airtight container for up to 3 days. Reheat for 5 minutes in a preheated 180°C/350°F oven or toaster oven, or until the cheese is melted.
• RECIPE NOTES:
  Citric acid can be found in natural food stores. It’s a natural preservative with a delicious sour flavour.