- 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
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)
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