Camembert Zuccotto

Butter the inside of your mould.
Line the inside with some cling film – to make it easier to get out (cut the cling film 20 cm larger than needed – and with the aid of a cloth jam it into the mould.
Cut slices of bread – cut off the crusts and line the inside of your mold.
Use the mould to cut discs to close the camembert zuccotto up.
Using a fork – mash the camembert with a little soft butter.
Add ½ tsp salt, freshly ground black pepper and 1tsp of fresh thyme.
Roughly chop 5 of your Turkish apricots and combine with 4 tsp of apricot jam and ¼ tsp of thyme.
Toast some slivered almonds in a frying pan.
First layer – a good generous Tbls of the apricot jam.
Second layer – the creamed camembert.
Third layer – a good thick base of toasted almonds.
Spread 1 tsp of camembert on to one of your disks and place on top to form the base of the zuccotto.
Weight them to compact the filling for about 1 hour.
Pop them into a hot oven – around 200 for four minutes and flash grill the top just before you remove them.  
To un-mold the zucotto simply pull it out of mould with the cling wrap.
Garnish with a dollop of the apricot jam and sprinkle with some toasted almonds.