I promised you whipped Brie, and here it is. It’s based on Thomas Keller’s recipe, but using M&S Brie to keep the cost down.
Remove all the rind (a hot, sharp knife will do). You need at least two pieces, because one won’t whip. Beat it in a stand mixer with the paddle, starting slow, then speed 4 for about 7 minutes, scraping down now and then, then fast for the last two minutes. It turns almost white, fluffy and not at all sticky. Tip: make sure everything on your mixer is screwed on tight. I once broke mine doing this!
Store it in a shallow bowl, then shape quenelles with a spoon dipped in hot water. Make them ahead, cover and chill, then bring them out at least 30 minutes before serving.