Deep-frying

This technique is perfect for individual portions of Camembert. The wedges are coated in beaten egg and breadcrumbs that become crisp during frying and protect the cheese from melting and oozing out into the oil. Use cheese that is ripe but firm, and chill it before frying so that it will retain its shape on the outside yet be perfectly runny in the middle.

1. Dip Camembert wedges in beaten egg, then in dried breadcrumbs. Chill for 1 hour in the refrigerator.

   

2. Deep-fry at 190°C for 2-3 minutes until crisp and golden. Drain on paper towels.