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CRUNCHY CAMEMBERT

12 30g (1 oz) portions Camembert
2 eggs, beaten
125g (4 oz / 1 cup) dried breadcrumbs

2 teaspoons cornflour
225g (8 oz) blueberries, thawed if frozen
60g (2oz / 1 cup) sugar
pinch of freshly grated nutmeg
2 teaspoons lemon juice
sprig of mint, to garnish

Freeze the Camembert portions for 1 hour. Dip each cheese portion
in egg, then in breadcrumbs. Dip portions agains in egg and
breadcrumbs. Put on a plate; chill until needed.

To make blueberry sauce, in a saucepan blend cornflour smoothly
with 90ml (3 fl oz / 1/3 cup) water. Add remaining ingredients and
simmer until the liquid thickens, stirring all the time. Serve
warm.

The Camembert portions are cooked in hot oil in fondue pot at the
table, using Chinese wire strainers if possible to lift them out
of the pot (fondue forks will pierce the crust and cause cheese to
ooze out). Serve with the sauce. Garnish with a sprig of mint.

(Serves 6)

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