Deep Fried Cambembert with Raspberry Sauce

Serves: 4

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:

1. Place the egg in a shallow wide dish and beat well. Place the breadcrumbs on a plate.
   
2. Dip the Camembert firstly into the egg and then into the breadcrumbs, turning to coat on all sides. Refrigerate until ready to cook.
3. 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.
4. 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.
5. 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.