Ingredients:
200 g camembert cheese
1/2 teaspoon cornstarch
2 tablespoons water
1 (8 ounce) cans raspberries
1 eggs
1/2 cup breadcrumbs
2 tablespoons olive oil
Directions:
Drain the raspberries can and reserve the juice to a small pan and heat it up.
Mix the cornstarch to the water and stir well.
When the juice boils, add the cornstarch and stir well until its thickened.Then add the raspberries.Let it cool a little.
Beat the egg. Place the Camembert into the egg mixture and next into the breadcrumbs.
Heat the olive oil in a pan and fry the cheese from both sides for 4-5 minutes.
Serve the cheese in a plate and at last add the raspberry sauce.
Servings: 2
Time preparation: 8 min.
Time total: 28 min.