Ricotta, mozzarella, mascarpone, limburger, brie, camembert and other soft cheeses are characterized by high fat content and a very delicate neutral taste. These types of cheeses are used very widely, they are baked and deep-fried, added to salads and soups, made from them snack pastes and sweet creams. Soft cheeses are also suitable for home cooking, significantly diversifying the daily menu.
Fried camembert
Soft Camembert can be deep-fried for an excellent hot snack. Serve with cold cuts or green salad and toasted toast. You can try a more original version - fried cheese with red currant jelly.
You will need:
- 150 g camembert or brie;
- 1 egg;
- 60 g fresh bread crumbs;
- 2 tbsp. spoon of red currant jelly;
- 1 tbsp. a spoonful of water;
- vegetable oil for deep fat.
Freeze the cheese in the refrigerator and cut into pieces. Beat the egg, sprinkle the bread crumbs on a saucer. Pour vegetable oil into a deep frying pan and heat. Place the pieces of cheese on a fork one at a time, dip them in a beaten egg and roll in breadcrumbs. Spread the breaded camembert in hot oil and fry until golden brown. Place the finished pieces on a plate lined with a paper napkin, which will absorb excess fat.
In a saucepan, heat the jelly mixed with water. Stir the mixture until smooth. Place the washed and dried lettuce leaves on portioned plates, spread the camembert slices on top and pour the sauce over them. Serve immediately.
Sicilian cannoli
This Italian dessert is usually served with coffee. Crispy rolls filled with refreshing cheese cream are a snap to make, and they always taste great.
For the test:
- 300 g of wheat flour;
- 1 egg white;
- 1 teaspoon of sugar;
- 30 g butter;
- 1 glass of dry white wine;
- salt;
- olive oil.
For filling:
- 500 g ricotta cheese;
- 300 g of icing sugar;
- 200 g of oranges;
- a pinch of vanillin;
- candied orange fruits.
Sift flour. Knead the dough from wine, sugar, a pinch of salt and flour. Collect it in a ball, wrap it in a napkin and leave for an hour. Rub the ricotta through a sieve, mix with powdered sugar and a pinch of vanillin. Peel the oranges, remove the foil from the slices and remove the seeds. Cut the pulp into small cubes and add to the cheese. Stir gently and refrigerate.
Roll out the dough on a floured board. Cut it into 4 pieces 10 cm long. Wrap each piece around a special metal tube. Connect the edges of the dough and glue with egg white. Heat the vegetable oil in a skillet and fry the cannoli tubes in it. Place the items on a plate lined with a napkin, let the excess oil soak in, and then remove the cannoli from the molds. Cool the straws and fill them with cheese cream. Place on a plate, sprinkle with a sugar pipe and garnish with candied orange peel.
