Description
A decadent, molten Camembert cheese bomb infused with black garlic and truffle, coated in a crispy black sesame and panko crust, served with artisanal crackers for dipping.
Ingredients
Scale
For the Crust:
- 1 whole Camembert cheese (250g)
- 2 cloves black garlic, minced
- 1 tablespoon black truffle oil
- 1/2 cup panko breadcrumbs
- 2 tablespoons black sesame seeds
- 1 egg, beaten
- 1/4 cup all-purpose flour
- Vegetable oil for frying
- Sea salt to taste
- Freshly cracked black pepper to taste
- Assorted artisanal crackers for serving
Instructions
1. Prepare the Crust:
- Remove Camembert from packaging and let sit at room temperature for 10 minutes. Using a sharp knife, carefully slice off the top rind of the cheese to expose the soft interior.
- In a small bowl, mix minced black garlic and black truffle oil. Spoon this mixture evenly over the exposed Camembert, gently pressing it into the cheese.
- Prepare a breading station: place flour in one shallow dish, beaten egg in another, and mix panko breadcrumbs with black sesame seeds in a third dish.
- Carefully coat the Camembert in flour, shaking off excess. Dip into the beaten egg, ensuring full coverage. Finally, press into the panko-sesame mixture until completely coated on all sides.
- Heat vegetable oil in a deep skillet to 350°F (175°C). Fry the coated Camembert for 2-3 minutes per side until golden brown and crispy. Remove and drain on paper towels.
- Season lightly with sea salt and black pepper. Serve immediately with artisanal crackers for dipping into the molten cheese center.
Notes
You can customize the seasonings to taste.