Recipe#10775

Title: Fried Cheese 05

rec.food.recipes archive

Twelve 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)