Camembert Cheese With Raspberries Sauce

A classic french appetizer for world tour 2006. I just loved it. Its an extremely elegant recipe.

Drain the raspberries can and reserve the juice to a small pan and heat it up.

Mix the cornstarch to the water and stir well.

When the juice boils , add the cornstarch and stir well until its thickened.

Then add the raspberries.

Let it cool a little.

Beat the egg.

Place the camembert into the egg mixture and next into the breadcrumbs.

Heat the olive oil in a pan and fry the cheese from both sides for 4-5 minutes.

Serve the cheese in a plate and at last add the raspberry sauce.

camembert cheese, cornstarch, water, raspberries, egg, breadcrumbs, olive oil