Preparation method

Cut the camembert into pieces and melt them slowly in a non-stick pan. Add the honey and cream while stirring constantly. If necessary, weaken the sauce with a little dry sherry or white wine. Finally, add 1 tablespoon of Marne Limburg or Marne Groninger Mustard and stir briefly.

Tip: don't wait too long before serving. The mustard loses its spicy taste quite quickly due to the heat.