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Deep-Fried Cheese with Sweet & Sour Berry Sauce

Deep-Fried Cheese with Sweet & Sour Berry Sauce
This dish has a great contrast between sweet and salty, a hallmark of Swedish cooking. Chef Stefan Karlsson uses nutty, semisoft goat’s milk cheese for this recipe, but Camembert makes an excellent and tasty substitution.
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BERRY SAUCE
  1. 4½ cups mixed berries (fresh or frozen) such as raspberries, strawberries, blackberries, or red currants
  2. ½ cup plus 2 tablespoons granulated sugar
  3. 2 tablespoons raspberry vinegar
FRIED CHEESE
  1. ½ cup cold water
  2. 3 eggs
  3. ½ cup flour
  4. 1¼ cups panko breadcrumbs
  5. Sunflower oil for frying
  6. 4 3.5-ounce rectangular blocks of Camembert, cut and shaped from 8-ounce rounds
  7. 7 ounces parsley, leaves separated
  8. Salt
ERRY SAUCE
  1. Puree 2½ cups of the berries with 2 tablespoons sugar in a blender. Add remaining ½ cup sugar to a clean, dry saucepan set over medium heat, and stir as it melts slowly to form a golden caramel. Carefully stir in puree, and simmer until sugar dissolves. Add raspberry vinegar, and remove from heat. Fold in remaining 2 cups of berries. Keep warm until serving.
FRIED CHEESE
  1. Whisk together water and eggs in a small bowl. Pour flour and panko onto two separate plates. Heat oil to 340°F. Coat each piece of cheese with flour. Dip cheese fully in egg mixture, then coat completely with panko. Fry until crispy and golden, about 2 minutes (time will vary depending on how cold the cheese is when you add to the oil). Transfer cheese to a serving plate. Add parsley leaves to oil for a few seconds, until crispy. Place leaves on a paper towel, and sprinkle lightly with salt. Spoon berry sauce over cheese, and garnish with parsley.
culture: the word on cheese http://culturecheesemag.com/

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