Camembert Cheese With Raspberries Sauce Food

DEEP FRIED CAMEMBERT WITH RASPBERRY SAUCE

Steps:

• Cut chilled cheese in 6 equal wedges. In a shallow bowl, beat egg. On a sheet of wax paper, mix bread crumbs and sesame seeds.
• Dip each cheese wedge in egg and turn to coat. Roll cheese in crumb mixture to coat. (If preparing ahead, cover and refrigerate now until ready to cook.)
• In a heavy saucepan, heat about 2 inches of oil to 375 degrees F (190 degrees C) or until a 1-inch bread cube turns golden brown on all sides. Fry cheese until golden. Drain on paper towels.
• Melt raspberry preserves for dipping sauce.

CAMEMBERT CHEESE WITH RASPBERRIES SAUCE

Steps:

• Drain the raspberries can and reserve the juice to a small pan and heat it up.
• Mix the cornstarch to the water and stir well.
• When the juice boils, add the cornstarch and stir well until its thickened.Then add the raspberries.Let it cool a little.
• Beat the egg. Place the Camembert into the egg mixture and next into the breadcrumbs.
• Heat the olive oil in a pan and fry the cheese from both sides for 4-5 minutes.
• Serve the cheese in a plate and at last add the raspberry sauce.

BAKED CAMEMBERT CHEESE

Steps:

• Remove the paper or plastic inner wrapping on the cheese and return the cheese to the round wooden box.
• Bake, wooden box and all, in a preheated 350F oven, or in the microwave, until the cheese is warm and runny under the rind. Top with preserves and nuts if desired, or serve alone with crackers for dipping.