☰ menu   

Deep-Fried Cheese with Sweet & Sour Berry Sauce


Deep-Fried Cheese with Sweet & Sour Berry Sauce

Chef Stefan Karlsson
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.

Ingredients
  

BERRY SAUCE

  • cups mixed berries fresh or frozen such as raspberries, strawberries, blackberries, or red currants
  • ½ cup plus 2 tablespoons granulated sugar
  • 2 tablespoons raspberry vinegar

FRIED CHEESE

  • ½ cup cold water
  • 3 eggs
  • ½ cup flour
  • cups panko breadcrumbs
  • Sunflower oil for frying
  • 4 3.5- ounce rectangular blocks of Camembert cut and shaped from 8-ounce rounds
  • 7 ounces parsley leaves separated
  • Salt

Instructions
 

BERRY SAUCE

  • 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

  • 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.

Chef Stefan Karlsson

A proud steward of his native cuisine, chef Stefan Karlsson creates innovative dishes using Swedish cheese.

Kristine Jannuzzi

Food and travel writer Kristine Jannuzzi (aka @nyccheesechick) fell for formaggio the first time she tasted Pecorino Toscano in Florence some 20 years ago. She has been a frequent Culture contributor since 2013, and her work has also been published in La Cucina Italiana, Italy Magazine, and British Heritage Travel, among others. A bilingual dual American and Italian citizen, Kristine currently hosts private cheese tastings and visits to cheesemakers in Tuscany.

Photographer Sonja Dahlgren

Sonja Dahlgren is a freelance photographer specialized in food (styling+photography), lifestyle, garden, and interior photography. She also writes the blog Dagmar’s Kitchen.

4
4