Whipped President Camembert hot honey & polenta chips

Method

• 1 To make the Polenta chips. bring the stock to a boil in a large saucepan and gradually whisk in the polenta, stirring constantly to prevent lumps

• 2 Reduce the heat to low and cook, stirring frequently, until the polenta is thick and pulls away from the sides of the pan (about 2–5 minutes).

• 3 Stir in the butter, Parmigiano Reggiano, rosemary, and seasoning.

• 4 Pour the polenta into a greased baking dish and spread evenly.

• 5 Let it cool completely and set (at least 2 hours or overnight).

• 6 Once set, cut the polenta into your desired shapes.

• 7 Fry the polenta chips in oil until golden brown and crispy on all sides.

• 8 Drain on paper towels and season with salt.

• 9 To make the whipped Camembert, use a cheese plane to peel the rind off the Camembert (freezing it for 30 minutes can make this easier).

• 10 Cut the Camembert into small pieces

• 11 In a saucepan, combine the Camembert, milk, cream, agar-agar powder, salt, and pepper.

• 12 Heat over medium heat, stirring constantly, until the Camembert is melted and the mixture simmers for 2 minutes.

• 13 Pour the mixture through a sieve into a container and let it set in the refrigerator until firm (about 2–3 hours).

• 14 Once set, blend the Camembert mixture in a blender until smooth and creamy (pulse the blender to avoid over-whipping, as the mixture can split).

• 15 Transfer to a piping bag or a bowl for serving.

• 16 For the Hot Honey, in a small saucepan, combine the honey, chillies, garlic, crispy chilli oil, and red wine vinegar. Bring to a simmer over low heat, stirring until well combined.