This recipe is easy to make and provides a perfect appetiser or finger food at a party. Enjoy!

Breaded Brie

Ingredients / Makes 10-15 portions

1 wheel of French Brie

1 whole egg, beaten

1 tub of Paxo breadcrumbs

1 punnet of frozen raspberries

Sugar

2 small leaves of gelatine


Breaded Brie with Raspberry Jelly

It's best to make the jelly first as this needs to set in the fridge for 2-3 hours. Soak the gelatine in cold water until ready to use.

Take the punnet of frozen raspberries and place the contents into a small pot. Add a small bit of water and bring to the boil. Mush the raspberries with a fork and then pass through a sieve to remove the seeds. Keep the liquid and discard the seeds. At this stage add enough sugar to sweeten the raspberry liquid. Take the gelatine and squeeze out the excess moisture. Drop the gelatine into the hot raspberry liquid and stir to combine. place the liquid onto a flat baking tray of some sort.The liquid should be 5mm deep. place into the fridge until ready to use.

When the mixture has chilled cut the jelly into the same shape as you cut the Brie. Set back into the fridge until ready to assemble. Cut the Brie into bite size pieces and dip it into the egg making sure to toss all sides as you want the breadcrumbs to stick to the Brie. Drop the Brie into a bowl containing the breadcrumbs and toss generously untilall Brie is completely covered. If there are any gaps the Brie will melt out when you fry it.

Heat a non-stick frying pan over a medium to high heat. Add one or two tablespoons of oil and fry the Brie for 30 seconds each side. You will know they are done if you touch the Brie and if it is slightly soft to the touch it is ready. Take the Brie out and set aside.

To assemble take one piece of Brie and place a square of the jelly on top and secure with a cocktail stick. Makes 10 - 15 portions.