(makes approx. 8 oz.)
- 1 tsp. Clarified Butter
- 2 tsp. Diced Shallots
- ½ cup Bourbon Whiskey
- ¼ cup Blueberry Preserves
- 4 oz. Bonewerks Culinarte Glace de Porc or Glace de Veau
- Salt and Pepper, to Taste
- 2 oz. Brie Cheese Cube (with Rind Removed or Crème de Brie)
SAUTE shallots in butter in a saucepan.
DEGLAZE pan with Bourbon Whiskey and flame. Reduce for a few minutes, add blueberry preserves.
STIR in Bonewerks Culinarte Glace de Veau. Add in Brie cheese and stir until melted. Season to taste with salt and pepper.