1 Camembert cheese (200 g)
1/3 cup all-purpose flour (40 g)
2 eggs
1 cup breadcrumbs (100 g)
1/3 cup grated Parmesan cheese (35 g)
2 cups milk (480 ml)
6 leaves of endive
6 tablespoons blueberry gelato
3 tablespoons frozen blueberries (for decorating)
1 Camembert cheese (200 g)
1/3 cup all-purpose flour (40 g)
2 eggs
1 cup breadcrumbs (100 g)
1/3 cup grated Parmesan cheese (35 g)
2 cups milk (480 ml)
6 leaves of endive
6 tablespoons blueberry gelato
3 tablespoons frozen blueberries (for decorating)
Cut the Camembert into 12 triangular slices and set aside
Place the all-purpose flour in a small plate
In a medium bowl, beat the eggs lightly with a hand mixer
In another medium bowl, mix the breadcrumbs with grated Parmesan cheese
Pass the cheese slices quickly through the flour, then the beaten eggs, the breadcrumb mixture, again the beaten eggs, and finally the breadcrumb mixture, pressing well to ensure the coating adheres to the cheese
Heat the milk in a large pan or skillet over medium heat
Fry four Camembert triangles at a time until golden brown (about 2 minutes and 30 seconds per side)
Remove them with a slotted spoon and place them on paper towels
Arrange the warm Camembert triangles between six individual plates and place alongside each one a leaf of endive filled with 1 tablespoon blueberry gelato, then serve
325 calories per serving
