Ingredients
For the raspberry and sparkling wine compote
- 125 g fresh or frozen raspberries
- 3 thyme leave
- 200 ml demi sec or brut sparkling wine
- 3 tbsp sugar
For the fired cheese
- 1 round camembert of 125g or a round brie
- 6 tbsp all purpose flour
- 2 eggs + 2 tbsp water whisked together
- 150 g breadcrumbs
- plenty vegetable or canola oil for frying
Instructions
For the raspberry and sparkling wine compote
- Put everything in a pot and let it boil until it thickens. Remember that once it cools down it will thicken further.
- Let it cool down to room temperature. If it turned out too thick add a tiny bit of water.
For the fried cheese
- Cut the camembert in triangles. I cut it in 16 pieces.
- Pass the triangles through flour, then egg and breadcrumbs. Then pass it again through the egg and breadcrumbs for a second time. In between each layer make sure that you tap out the excess.
- Heat the oil to medium-high heat and fry the pieces until golden. Place them in a bowl with kitchen paper to absorb the excess oil.
- ere immediately with the raspberry compote.
Notes
You can have the compote ready from the night before. Also you can have the cheese pieces breaded in the fridge ready to be fried right before serving.
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