Deep Fried Cambembert with Raspberry Sauce
Serves: 4
Ingredients:
Method:
Note – Brie can be used in place of Camembert.
Ingredients:
- 4 x 25g/1oz triangles of Camembert cheese
- 1 large egg, beaten
- 50g/2oz fresh breadcrumbs
- 2 tbsp Celtalan of Conwy Raspberry Jam
- A few drops of lemon juice (optional)
- Handful of fresh raspberries for decoration
- Oil for deep frying
- Baby Salad Leaves to serve
Method:
- Place the egg in a shallow wide dish and beat well. Place the breadcrumbs on a plate.
- Dip the Camembert firstly into the egg and then into the breadcrumbs, turning to coat on all sides. Refrigerate until ready to cook.
- Gently warm the Celtalan of Conwy Raspberry Jam in a small pan adding up to 1 tablespoon of water if needed to bring to ‘sauce’ consistency. Be careful not to boil. If preferred a few drops of lemon juice can be added and stirred in.
- Meanwhile, heat the oil for deep frying to 180C, 350F. Fry the breaded camembert for 3-4 minutes until golden brown then remove from the oil and drain on kitchen paper.
- To serve - transfer the brie to individual plates, pour a little of the sauce over each portion of cheese and garnish with the salad leaves and fresh raspberries.
Note – Brie can be used in place of Camembert.