Recipe #2341
Camembert with Pistachios and Maple-Raspberry Coulis
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 12 min |
| Total: | 27 min |
8
servings
servings
| Category: | Appetizers |
| Subcategory: | Cheeses |
| Source: | Chef José Trottier |
Wine & food pairing
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Recipe ingredients
- 1/2 cup (125 mL) fresh or frozen raspberries*
- 2 Tbsp. (30 mL) maple syrup*
- 1 tsp. (5 mL) lemon juice
- 2 eggs*
- 1/4 cup (60 mL) peanut oil*
- 1/4 cup (60 mL) chopped plain pistachios
- 3/4 cup (180 mL) breadcrumbs*
- 1 Canadian Camembert (young)
- 1/2 cup (125 mL) whole-wheat flour
- Peanut oil for frying
Preparation
Coulis
In a small saucepan, cook raspberries and maple syrup 5-8 minutes on medium heat.
Add lemon juice.
Purée in food processor.
Keep hot.
Cheese
Heat oil for frying.
Mix eggs and peanut oil together. Set aside.
Mix pistachios and breadcrumbs together. Set aside.
Cut Camembert into 8 pieces.
Dredge cheese in flour.
Dip dredged cheese in egg/oil mix then in pistachio/breadcrumb mix.
Fry breaded Camembert until golden brown.
Suggestion
Serve immediately with hot raspberry coulis.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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