Fried camembert with hot cloudberry jam and parsley

Long time no post, and to “celebrate” my comeback on the blog I’ll give you a highly prized and hard-to-find treat. A classic – and easy to make – Swedish dessert from the 70’s, but still going strong: Deep fried camembert with parsley and hot cloudberry jam.

The orange-yellow cloudberry resembles the raspberry and is commonly found in wet bogs and mashes in the northern parts of Scandinavia. This exclusive berry is often called the “Nordic gold” and makes an exquisite jam.


Those of you who, unlike me, don’t live in a cloudberry tight area, nor has a Scandinavian deli around the corner can always try IKEA in search of the jam.

Deep fried camembert with cloudberry jam and fried parsley

Fried camembert with cloudberry jam2


I won’t give any measures, just adjust to the numbers of servings.

  • Camembert cheese (or brie will do too)
  • Flour
  • Egg
  • Panko or breadcrumbs
  • Rapeseed oil
  • 1 bunch parsley/2-3 servings
  • Cloudberry jam (or jam of your own choice)


Start by washing the parsley and shake it dry in a clean tea towel. Be sure there is no surface moisture left or it will spit nastily when later hitting the hot oil.

Cut the chilled camembert (or brie, as I am using this time) into equally sized wedges.

Camembert cheese

Pour flour into a plastic bag, add the cheese wedges and carefully shake until the pieces are coated all over.

Coated with flour

Beat the egg in a bowl and sprinkle the panko or breadcrumbs onto a plate.

Dip the wedges in the egg,

Dip in egg

and roll in panko or breadcrumbs until completely coated.

Coated in panko

Place the coated pieces  on a plate, cover with cling film and place in the fridge.

Heat the cloudberry jam (or jam of your own choice).

Heat the rapeseed oil in a deep-sided, heavy-based pan until a breadcrumb sizzles and turns golden-brown when dropped into it. The oil should come at least 2-3 cm up the sides of the pan.

Fry the camembert wedges (two at a time) until crisp and golden. If the oil isn’t deep enough to cover the pieces, turn them and make sure all five sides are fried.

Frying camembert

Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.

Add the sprigs of parsley into the oil and fry until crisp and brittle. Remove and drain on kitchen paper.

Plate up.

Fried camembert with cloudberry jam_redigerad-2A bite



7 thoughts on “Fried camembert with hot cloudberry jam and parsley

  1. Meggie, och vilken come back!!!
    I love this. We used to make this all the time….or go to a restaurant and have it. So good.
    So much fun to dig up al these favorites.
    Hope all is well.
    Kram Gisela

    • Ja, visst är det en höjdare. Trots att det är litet “vuxen”-smak på camembert har mina grabbar älskat den här desserten sedan 4, 5 årsåldern och den var under många år alltid ett måste när de fyllde år.
      Allt är bra här, hoppas hos dig också. Till helgen kommer värmeböljan om man får tro löpsedlarna. Ut led är tiden.
      Kram, kram

  2. This dessert sounds incredible! I’ve never heard of it, but I’m not Scandinavian. Which is why I’ve never eaten cloudberries. I found canned loganberries once. They weren’t great so I made a vinaigrette with them. The parsley is a really interesting element to this dish!

    • Yes, fried camembert is a great dessert and you can actually use any kind of jam. Haven’t heard of loganberries but I looked them up and saw that they look a bit like raspberries./ Meggie

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