Crunchy camembert

6 Servings

Ingredients

Quantity Ingredient
12 ounces Camembert cheese -- in 1oz
Portions
2 Eggs -- beaten
1 cup Dry bread crumbs
Blueberry Sauce-----
2 teaspoons Corn flour
8 ounces Blueberries -- thawed if
Frozen
1 cup Sugar
1 pinch Nutmeg -- freshly grated
2 teaspoons Lemon juice
1 Sprig mint -- to garnish

Directions

Freeze the Camembert portions for 1 hour. Dip each cheese portion in egg, then in breadcrumbs. Dip portions agains in egg and breadcrumbs. Put on a plate; chill until needed. To make blueberry sauce, in a saucepan blend cornflour smoothly with 90ml (3 fl oz / ⅓ cup) water. Add remaining ingredients and simmer until the liquid thickens, stirring all the time.

Serve warm. The Camembert portions are cooked in hot oil in fondue pot at the table, using Chinese wire strainers if possible to lift them out of the pot (fondue forks will pierce the crust and cause cheese to ooze out).

Serve with the sauce. Garnish with a sprig of mint.

Recipe By :

File

Related recipes