Servings: 8
Whipped Brie with Honey & Chili Oil
This rich and creamy whipped Brie is a dish you’ll want to serve at your next gathering. Top the cheese with honey and chili oil for an irresistible party appetizer. The cheese is best served immediately after whipping. Make sure that the Brie is cold when you slice off the rind. The Brie will be a lot easier to handle when it’s cold and solid. See notes about halving the recipe.
Ingredients
Chili Oil
- 2 tablespoons gochugaru (Korean pepper flakes), (see note 1)
- 1 1/2 teaspoons chili flakes, (see note 2)
- 1/2 teaspoon (2g) Diamond Crystal kosher salt, or 1/4 teaspoon sea salt
- 1 1/2 tablespoons minced garlic
- 1 tablespoon minced ginger
- 1/3 cup (78mL) safflower, vegetable, or any neutral oil
Brie & Toppings
- 16 to 18 ounces cold Brie, can use double or triple cream Brie (see note 3)
- 1 1/2 tablespoons honey, add more to taste
- 1 to 1 1/2 tablespoons chili oil solids, add more to taste
- 1 tablespoon sliced scallions
- 1 teaspoon toasted sesame seeds
Instructions
Make Chili Oil
- Place the gochugaru, chili flakes, salt, minced garlic, and minced ginger into a bowl that can handle heat, like ceramic or a stainless steel mixing bowl (see note 4) Pour the 1/3 cup of oil into a saucepan and heat on medium-high for about 2 to 3 minutes, until the oil reaches 325ºF to 350ºF (162ºC to 176ºC). Turn off the heat. Very carefully pour the hot oil over the spices. Then, set the oil aside to infuse.
Prepare Brie
- Take the Brie from the refrigerator and remove any wrappers. Using a sharp knife (I used a serrated bread knife), slice off the rind. Don’t be afraid to slice a little deeper so that the rind can come off cleanly in one piece. If you purchased a Brie wheel, I recommend slicing the Brie in half first. Then, place one half of the Brie, cut side down, and slice off the rind.
- Use a spoon to scrape off the cheese stuck to the inside of the rind.
- Cut the remaining Brie into 1-inch cubes and transfer everything to a plate. Let the cheese sit at room temperature for about 45 minutes, until it reaches room temperature.
Whip Brie
- Transfer the Brie to the bowl of a food processor. Blend the cheese for about 15 to 20 seconds. The cheese will gather into a large clump but it should spread out eventually. Use a spatula to scrape down the sides of the bowl and then blend the cheese again for another 15 seconds.
- Scrape the sides of the bowl again and blend for another 10 to 15 seconds, until the Brie is like the consistency of soft whipped butter. If not, scrape the sides of the bowl and blend again for another 10 seconds. This entire process shouldn’t take more than a minute to a minute and a half.
Assemble
- Once you’ve whipped the Brie, transfer it to a bowl. Smooth it out with the back of a spoon. Drizzle honey over the Brie. Next, scoop out some of the solids from the chili oil and drizzle that on top. It’s fine if you scoop up the oil too but try to focus more on the solids.
- Sprinkle sliced scallions and toasted sesame seeds over the cheese. Serve immediately with crackers or toasted slices of baguette!
Notes
- I love using gochugaru for my chili oil because it has subtle spice and a light smoky flavor. More importantly, it turns the chili oil into a beautiful shade of red that is unparalleled. You can find gochugaru in Korean supermarkets in big bags. I also love Mother-In-Law’s gochugaru, which comes in small jars or larger bags.
- These are the standard red pepper flakes that you can find in the spice aisles of your grocery store. They should be a medium level of spice (or spicier, if you want).
- Either double or triple cream Brie cheese will work with this recipe. Triple cream Brie tends to whip into a silkier finish.
- If you don’t have a heat-proof bowl, you can also place the spices in a saucepan and use another one to heat the oil.
- Halving the Recipe: You can use as little as 8 to 10 ounces of Brie. Make sure to use a smaller food processor (no larger than a 7-cup processor) in order for the blades to blend the cheese properly.
- What to do with the remaining chili oil: Use the remaining oil as a dip for dumplings, toss it with noodles, or use it to make my smashed cucumber salad.
Nutrition
Serving: 0.13recipe | Calories: 240kcal | Carbohydrates: 3.6g | Protein: 11.8g | Fat: 20.1g | Saturated Fat: 10.5g | Cholesterol: 57mg | Sodium: 394mg | Sugar: 3.5g
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