Steamed or Baked Whole Camembert

A few months ago I read on a website somewhere about the perfect way to serve hot camembert. I was intrigued as it is an occasional treat - definitely a dish for two and one that should be shared in a sensuous sort of way. You must eat with your hands, scooping runnels of cheese onto hunks of bread, adding sprigs of rocket at the moment you bite to add a prickle of heat and resistance against the rich buttery warmth of the cheese. A truly great Friday night treat.

.

It is simplicity itself to make. First - and this is important - buy one that comes in a little box made with thin strips of wood (balsa wood I think but I'm not htat technically knowledgeable), rather than plastic coated board. You will avoid disaster before you have begun.

.

Second, unwrap the cheese and make a number of little slits across the top with a sharp knife. Peel a small clove of garlic and cut into tiny slivers. Insert the slivers into the cheese via the tiny holes you have dotted across the top, being sure to push them in deep. Drizzle a tablespoon of white wine across the top, put the cheese back into the box and replace the lid.

.

Place the cheese onto a flat baking tray - another potential disaster avoided - and cook in a moderate oven - 180C/350F for about fifteen minutes. The cheese is transformed into a decadent thing - thick hot creamy and subtly flavoured with garlic. I have made this a couple of times and it seemed impossible for it to be better.

.

But I was wrong.

.

Last Friday I had all the requisite elements assembled when I had a sudden urge to steam it rather than bake it. I am using the steam oven a lot, often for simple delights like beans fresh picked from the garden or an absolute favourite silken tofu but not for anything that should be baked. But why not?

.

Into the steam oven for 15 minutes at 100C and the tray emerged bearing a positively molten cheese, undulating voluptuosly like a just abandoned water bed. Wow. It was subtly but definitely better than baking it, the heart of it more moist and the skin was softer, more tender to the bite.

.

Possibly the ultimate dinner à deux.