Fried Camembert Cheese with Currant Coulis

Total Time:
1 hr 5 min
45 min
20 min

6 servings

  • Currant Coulis:
  • 2 pints fresh or frozen red currants, stemmed and washed, or frozen or fresh raspberries
  • 1 cup sugar
  • 1 tablespoon currant vodka
  • Fried Camembert:
  • 1 1/2 pounds Camembert cheese
  • 3 eggs
  • 1 cup flour
  • 1 cup fine dry bread crumbs
  • 4 cups peanut oil for frying
  • Prepare Currant Coulis: Place currants in a small saucepan with the water and sugar. Bring to a boil and cook gently for 10 to 12 minutes, or until soft. Puree through a food mill, and add currant vodka and a little more water if it's too thick. Set aside.

  • Prepare Fried Camembert: Slice cheese into 6 wedges and refrigerate until very cold and firm. Beat eggs in a bowl and place flour and bread crumbs in separate individual bowls. When cheese is cold, dip each wedge, one at a time, in flour, patting off any excess. Then dip in eggs, drain, and coat with bread crumbs. Be meticulous about covering every spot of cheese. Reserve coated cheese on a platter in freezer for 10 minutes.

  • Dip each wedge in eggs and bread crumbs again, being careful to drain the eggs and thoroughly coat with bread crumbs. Place in freezer for another 10 minutes.

  • Preheat oven to 350 degrees F.

  • Heat oil in a large stockpot or saucepan to deep-fry temperature (350 degrees F). Fry wedges, three at a time, until golden brown, about 1 minute. Do not stir, since the breading is easily broken. Carefully remove with a slotted spoon and drain on paper towels. Transfer to a large roasting pan and bake for 5 minutes.

  • To serve, coat each plate with Currant Coulis. Top with wedge of cheese and serve immediately, accompanied by a shot of black currant vodka.

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