Camembert Cheese With Raspberries Sauce Recipes

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.

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.

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.