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
I won’t give any measures, just adjust to the numbers of servings.
- Camembert cheese (or brie will do too)
- 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.
Pour flour into a plastic bag, add the cheese wedges and carefully shake until the pieces are coated all over.
Beat the egg in a bowl and sprinkle the panko or breadcrumbs onto a plate.
Dip the wedges in the egg,
and roll in panko or breadcrumbs until completely coated.
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.
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.