Fried Camembert with Blueberry-Rosemary Jam
1 serving
25 minutes
Fried camembert with blueberry-rosemary jam is a true gastronomic delight inspired by French cuisine. The camembert, tender and creamy, gains a light caramelization when fried, revealing new flavor nuances. Its velvety texture harmonizes beautifully with the vibrant blueberry jam, where the sweetness of the berry is complemented by aromatic notes of rosemary and a spicy honey accent. Thyme leaves and pink and fragrant pepper create a refined spicy composition, while the salad with walnuts and pickled ginger refreshes and adds balance. This dish is perfect as an exquisite appetizer for a cozy dinner or festive table, and the combination of warm cheese and fruit jam offers unforgettable taste sensations.
1
For blueberry-rosemary jam, place blueberries (fresh or frozen) in a saucepan. Add finely chopped rosemary needles, honey, and freshly ground black pepper. Cook for fifteen minutes on low heat, then cool.
- Blueberry: 100 g
- Rosemary: 3 pieces
- Honey: 2 tablespoons
- Freshly ground black pepper: to taste
2
For the salad, mix some lettuce, lolo rosso, frisée, and Swiss chard, dress with a mixture of olive oil and pickled ginger juice, and sprinkle with toasted walnuts.
- Lettuce: 10 g
- Lollo rosso lettuce: 10 g
- Frisee: 5 g
- Chard (Swiss chard): 5 g
- Extra virgin olive oil: 1 teaspoon
- Pickled ginger juice (gari brine): 1 teaspoon
- Walnuts: 5 g
3
Fry a whole head of camembert in a pan lined with parchment paper, one minute on each side, until lightly browned.
- Camembert cheese: 125 g
4
Place the cheese on a plate, sprinkle with thyme leaves, fragrant and pink pepper, and cane sugar. Lightly scorch the top with a culinary torch to release the spices' aroma. Serve with salad next to the cheese and jam.
- Thyme: 3 g
- Ground allspice: 3 g
- Pink peppercorns: 3 g
- Brown sugar: 0.5 teaspoon