Deep Fried Camembert With Raspberry Sauce 16 Food

DEEP-FRIED CAMEMBERT AND CRANBERRY SAUCE

Steps:

• Freeze Camembert cheese for 30 minutes.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Pour flour into a bowl. Beat eggs and milk together in a separate bowl. Pour bread crumbs into a third bowl.
• Remove cheese from the freezer and cut each round into 6 wedges. Roll each wedge in flour and dip into the egg-milk mixture. Press each wedge into bread crumbs until evenly coated.
• Fry each breaded wedge in the hot oil until bread crumbs are browned, 2 to 3 minutes per side. Transfer fried cheese to a paper towel-lined plate using a slotted spoon. Serve cranberry sauce on the side.

DEEP FRIED CAMEMBERT WITH CRANBERRY SAUCE

Steps:

• Cut camembert into 2cm wedges.
• Toss to coat in flour seasoned with salt and pepper.
• Combine eggs and milk in a shallow bowl and toss camembert in the egg wash; drain and coat in breadcrumbs.
• Heat oil to 180oC. Deep fry camembert pieces until golden and crisp; drain on kitchen paper and serve with warmed cranberry 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.