(recipe, styling & photography by Elmarie Berry: https://elmarieberry.com/)
3 x 125g camembert
1 ½ cups of double cream plain yogurt
100g preserved ginger, diced (keep the syrup)
Halve each camembert horizontally. Mix the yoghurt and the diced preserved ginger. Layer the cheese and yoghurt. Drizzle with the ginger syrup. Serve with koeksisters.