Crunchy Camembert
search

Crunchy Camembert

Ingredients

  • 12 30g (1 oz) portions Camembert
  • 2 eggs, beaten
  • 125g (4 oz / 1 cup) dried breadcrumbs
  • 2 teaspoons cornflour
  • 225g (8 oz) blueberries, thawed if frozen
  • 60g (2oz / 1 cup) sugar
  • pinch of freshly grated nutmeg
  • 2 teaspoons lemon juice
  • sprig of mint, to garnish

Instructions

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 / 1/3 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. (Serves 6)

Your Recently Viewed Recipes

Leave a Comment

Rate

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Join our community of 5 million cooks!

Thank You for Signing Up!
There was an issue signing you up. Please check your email address, and try again.

More from "Dairy"

Dairy

Try one of our quick and easy dairy recipes, dairy dessert recipes, simple dairy recipes and recipes for national dairy month. Rich in calcium and sure to please.



Close Window