|Camembert||8 Ounce, cut into pieces|
|Bread crumbs||4 Tablespoon|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Creme fraiche||2 Tablespoon|
|Cranberry sauce||4 Tablespoon|
|Oil||4 Cup (64 tbs)|
Dip each piece of Camembert first in the flour, then in the whisked eggs, and finally in the bread crumbs, carefully knocking off any excess breading.
Refrigerate a few minutes.
Wash and shake the lettuce leaves dry, and arrange on individual plates.
Beat the cream very stiff, and mix with the creme fraiche and 2 tablespoons of the cranberry sauce.
Place a dollop of cranberry cream on the lettuce leaves next to 2 spoonfuls of cranberry sauce.
Heat the oil in a deep fryer to 375°.
Fry the Camembert 3 minutes, or until golden brown, then drain.
Wash and pat the parsley dry, dip briefly into the oil, and drain.
Lay the Camemberts on the lettuce leaves, garnish with the parsley.
Serving size: Complete recipe
Calories 9765 Calories from Fat 9090
% Daily Value*
Total Fat 1028 g1581.1%
Saturated Fat 183.8 g919%
Trans Fat 0 g
Cholesterol 752 mg250.7%
Sodium 2528.1 mg105.3%
Total Carbohydrates 86 g28.8%
Dietary Fiber 4.2 g16.8%
Sugars 25.3 g
Protein 67 g134.5%
Vitamin A 171.4% Vitamin C 31.9%
Calcium 112.8% Iron 39.6%
*Based on a 2000 Calorie diet