Whipped Brown Butter Brie with Creamed Lavender Honey
This whipped brie appetizer layers a whipped brown butter brie with whipped honey infused with lavender and topped with a lavender salt to make an amazing savory sweet dip that is perfect for company or just because.
Equipment
- pot
- 2 bowls, for ice bath
- spatula
- small saucepan
- 2 piping bags, or Ziploc bags with the corner cut off
Ingredients
Brie Butter
- 4 oz unsalted butter
- 8 oz brie, rind removed
- 2 tbsp heavy cream
Lavender Honey Drizzle
- 3 tbsp honey
- ¼ tsp lavender flowers
- 1 tbsp fresh rosemary
- 1 thyme sprig
- 1 pinch salt
- ⅓ cup creamed honey
Lavender Rosemary Salt:
- ¼ cup flaky salt
- 1½ tbsp fresh rosemary, chopped
- 1 tsp dried lavender flowers
Toppings
- lavender rosemary salt
- herbes de Provence, optional
- warm bread, for servings
Instructions
- Brown the Butter: In a small saucepan, cook the butter over medium heat until the milk solids turn deeply golden brown and smell nutty. Remove from heat.4 oz unsalted butter
- Whip the Butter: Transfer the browned butter to a bowl set over an ice bath. With a spatula, whip until it’s fully incorporated and thickened. Remove from the ice bath.
- Add the Brie: Add the brie and heavy cream to the whipped brown butter. Use a hand mixer to whip for 1-3 minutes, until smooth and fluffy. Add to a piping bag.8 oz brie, 2 tbsp heavy cream
- Make the Lavender Honey: In a small saucepan, combine 3 tbsp honey, lavender, rosemary, thyme, and a pinch of salt. Bring just to a light simmer, then turn off the heat.Let it steep for 15 minutes, or until completely cooled. Remove the thyme and stir in the creamed honey. Add to your piping bag and refrigerate so it thickens up.3 tbsp honey, ¼ tsp lavender flowers, 1 tbsp fresh rosemary, 1 thyme sprig, 1 pinch salt, ⅓ cup creamed honey
- Make the Lavender Rosemary Salt: Mix the flaky salt, chopped rosemary, and dried lavender. Rub the lavender between your fingers to “disintegrate” the buds so you don’t get big chunks.¼ cup flaky salt, 1½ tbsp fresh rosemary, 1 tsp dried lavender flowers
- Pipe and Plate: Pipe the brie butter onto your serving plate in smooth, even horizontal strips, leaving a bit of space between each. Hold the bag at a 45° angle for the cleanest lines. Pipe the lavender honey in between each brie butter strip.Finish with a sprinkle of lavender rosemary salt (not all of it!) and a light dusting of herbes de Provence, if using. Serve immediately with warm bread or toasted baguette slices for dipping and spreading. Enjoy!herbes de Provence
Notes
- Put your piping bag or Ziploc bag in a glass and fold the edges over the rim - it makes filling it much easier!
Nutrition
Calories: 369kcal, Carbohydrates: 25g, Protein: 8g, Fat: 28g, Saturated Fat: 17g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 84mg, Sodium: 4964mg, Potassium: 83mg, Fiber: 0.2g, Sugar: 24g, Vitamin A: 803IU, Vitamin C: 1mg, Calcium: 86mg, Iron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.