Crumbed Triple Cream Brie
2 x 200g wheels Triple Cream Brie
1 cup plain flour
2 free range eggs
1 cup full cream milk
3 cups breadcrumbs
Quince Glaze Dipping Sauce
100g Quince Paste
30mL Extra Virgin Olive Oil
1. Preheat a deep fryer to 180c.
2. Cut each wheel of brie into 8 even wedges, place onto a lined
tray and put into the fridge to keep chilled.
3. Meanwhile, set up the crumbing process by placing the flour
into one bowl, the combined eggs and milk in another bowl,
and the breadcrumbs in a third and final large bowl.
4. Remove the brie from the fridge, then crumb each piece by
dusting in the flour first, then placing into the egg wash and
finally coating in the breadcrumbs. Repeat this process a
further 2 times, as you want to have a good goating of crumbs
on the brie and no visible sight of brie (this stops the brie from
escaping when being fried). Place crumbed brie back onto the
lined tray one by one.
5. When you’ve finished crumbing all the brie, place tray into the
freezer for 15 minutes for firm up.
6. To make the Quince Glaze, chop the Quince Paste into small
cubes, and combine in a saucepan with the Verjuice and Extra
Virgin Olive Oil. Stir gently over the heat until the Quince
Paste is melted and all ingredients are combined. Remove
from the heat and set aside.
7. Remove the tray of brie from the freezer and place the
brie pieces into the preheated deep fryer, ensuring not to
overcrowd it. Cook for 1 minute, then remove and drain on
paper towel. Repeat this process until all pieces have been
8. Place the deep fried brie onto a serving platter along with the
Quince Glaze dipping sauce in a small bowl. Serve warm