Name: Crunchy Camembert
Ingredients: 12 30g (1 oz) portions Camembert; 2 eggs, beaten; 125g (4 oz / 1 cup) dried breadcrumbs; 2 teaspoon cornflour; 225g (8 oz) blueberries, thawed if frozen; 60g (2oz / 1 cup) sugar; pinch of freshly grated nutmeg; 2 teaspoon lemon juice; sprig of mint, to garnish

Crunchy Camembert

Ingredients

12 30g (1 oz) portions Camembert
2 eggs, beaten
125g (4 oz / 1 cup) dried breadcrumbs
2 teaspoons cornflour
225g (8 oz) blueberries, thawed if frozen
60g (2oz / 1 cup) sugar
pinch of freshly grated nutmeg
2 teaspoons lemon juice
sprig of mint, to garnish

Instructions

Freeze the Camembert portions for 1 hour. Dip each cheese portion in egg, then in breadcrumbs. Dip portions agains in egg and breadcrumbs. Put on a plate; chill until needed. To make blueberry sauce, in a saucepan blend cornflour smoothly with 90ml (3 fl oz / 1/3 cup) water. Add remaining ingredients and simmer until the liquid thickens, stirring all the time. Serve warm. The Camembert portions are cooked in hot oil in fondue pot at the table, using Chinese wire strainers if possible to lift them out of the pot (fondue forks will pierce the crust and cause cheese to ooze out). Serve with the sauce. Garnish with a sprig of mint. (Serves 6)