½ Camembert, rind cut off and chopped
1 tbsp double cream
1 tbsp honey
1 tbsp chopped fresh basil
1 tbsp chopped fresh coriander
1 tbsp chopped fresh tarragon
½ beef tomato, thinly sliced
2 slices crisp pancetta
1 tortilla wrap, grilled and cut into quarters
For the mousse, place all of the mousse ingredients into a food processor and pulse until smooth. Chill for 30 minutes in the fridge, then shape into quenelles using two spoons.
To serve, arrange the sliced tomatoes on a serving plate and place the mousse quenelles over. Top with the crisp pancetta and garnish with the grilled tortilla.
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