- 1 Camembert with raw milk
- 40 g Raisin
- 2 tbsp. soup Calvados
- 4 tranches Gingerbread
- 40 g Butter
- Preheat the oven to 180 ° C (item 6). Cut the crust of the camembert cross. Wrap it in a sheet of parchment paper. Bake 15 minutes.
- Heat the calvados with the grapes in a small saucepan. Out of the fire, flambé and reserve. Brown the slices of gingerbread cut in small cubes in butter.
- At the exit of the oven, open the foil. Serve hot garnished with some raisins and croutons. Serve with remaining grapes and croutons and a red endive salad.