Celery Spears and Whipped Brie

¼ cup heavy or whipping cream

¼ teaspoon chopped fresh thyme leaves

6 ounces brie cheese, rind removed and at room

12 celery sticks, peeled and cut into 12, 3-inch lengths

In a bowl, using an electric mixer, whip cream and thyme to stiff peaks.In another bowl, using electric mixer, whip brie until light and fluffy. Fold cream mixture into brie, one-third at a time, until fully incorporated. Spoon brie mixture into cavity of celery, dividing equally. Using a paring knife, smooth the surface of the cheese. Serve immediately or store covered in the refrigerator for up to 3 hours.Makes 12; serves four to six.