Ingredients

- 1 un-pasteurized Camembert from Normandy
- 20g of dried Morels
- 1 shallot
- Salt and pepper
- 5g butter
- 40g double cream
- 120g Mascarpone

Preparation
Re-hydrate the morels in lukewarm water for 1 hour.
Remove the stems and clean each morel carefully.
Thinly slice the shallot and lightly fry in butter. Add the drained morels and season.
Add three tablespoons of water and let simmer for five minutes on low heat.
Refrigerate.
Mix together the mascarpone, the cream, salt, pepper and the morels.
Cut the Camembert into three equal round layers and stuff the camembert with the
morel mixture as detailed above.
(Hint: you are preparing this camembert as though it were a lasagna, layer upon layer
stuffed with the morel mixture)

This recipe should be prepared 24 hours in advance and kept refrigerated until serving.