Fried Camembert cheese Name: Nathalie Alcantara Base: Ft. Eustis Recipe: 3 small camembert cheese 40g (1.5oz) plain flour 1 egg 1 Tbsp whipping chream 3 Tbsp bread crumbs 30g (1oz)margarine, unsalted 60g (2oz) cranberry sauce 60g (2oz) lettuce Carefully scrape off the white coating of the camembert cheese. Be careful not to damage the skin. This is important, otherwise the cheese will run out in the frying pan or deep fryer. If the white coating isn't removed the flour will not adhere to the cheese. First coat the camemberts with flour, then dip in the cream mixed with the beaten egg and finally coat with bread crumbs. Lightly press the crumb coating on the cheese. Carefully fry the camembert at a medium temperature for 2 to 3 minutes until golden. Turn the the camembert and fry for another 2 to 3 minutes. Serve the camembert on lettuce together with cranberries (or cranberry sauce). Baguette bread is an ideal accompaniment. You can also deep fry camembert at 160 to 170 degrees Celcius / 320 degrees Fahrenheit for approx. 5-7 minutes to achieve the same result.