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.

Hjortron_cloudberry

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

Ingredients

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)

Method

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

Enjoy!


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A three course meal – Part III – Cloudberry tartlet

Is there still room for some dessert and a cup of coffee?

I do not know whether you know or have heard of cloudberries (hjortron in
Swedish), the orange-yellow berries that look a bit like blackberries or raspberries and are rightly called “the gold of the North or the gold of the mashlands”. Warm cloudberry jam on ice cream or fried camembert with warm cloudberry jam are two very well-known and delicious desserts. 

For my dessert, I have chosen just cloudberry jam but it’ll probably turn out just as well with blackberry or raspberry jam.

Cloudberry tartlet

  • Puff pastry
  • Cloudberry jam or other jam
  • Heavy cream

Heat the oven to 200 degrees

Roll out puff pastry and mark circles with a glass (7-8 cm in diameter). Make sure the glass doesn’t cut through the pastry.

Cut a circle with a knife 2 cm outside the glass.


Spread the jam on the inner roundel and brush the edge with some melted butter
Bake bake for 12-15 minutes in the oven until edges turn golden brown.
Serve immediately with some whipped cream and a cup of coffee.