I need to start a club to recover from appetizer addiction haha. I love to make finger or bite size food and I think it’s a great plan for whenever you have people over to visit. This fried camembert with raspberry and sparkling wine compote are a guaranteed hit in your next gathering.
In the recipe not I’m letting you know how to have this recipe done by 90% from the night before so that when your guests arrive you can focus on being with them and enjoying yourself :). This is something that’s really important to me: I LOVE to have people over but if I ask them to come it’s because I really want to be with them and so I give it my all to make sure that I have everything almost ready by the time they arrive so then I can pour a glass of wine and relax. Does it happen to you often that when you have people over you’re 80% of the time in the kitchen? Let me know in the comments below 🙂
I love how different the raspberry compote turns out with the sparkling wine. Much different from just regular marmalade that you could buy at the store and it adds a festive touch now that Christmas and New Year’s eve is just around the corner :). You could also use other types of berries but give it an acidity push with lemon juice so that it’s not overly sweet.
Fried Camembert with Raspberry and Sparkling Wine Compote
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
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Put everything in a pot and let it boil until it thickens. Remember that once it cools down it will thicken further.
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Let it cool down to room temperature. If it turned out too thick add a tiny bit of water.
For the fried cheese
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Cut the camembert in triangles. I cut it in 16 pieces.
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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.
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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.
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ere immediately with the raspberry compote.
Recipe 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.
