Make sure the Brie is really cold, then remove all of the rind.
Cube the Brie and let it sit out until it comes to room temperature before whipping.
Whip 2-3 wheels at a time so there is enough volume to get a good consistency. Use a food processor, or a mixer with the paddle attachment (Thomas Keller's method).
Beat or whip on medium speed until smooth and creamy, scraping down the sides as needed, about 5-10 minutes.
Spread onto a plate and top: a piece of honeycomb, a drizzle of honey, and fresh rosemary. Topping options are endless.
