Crumbed Triple Cream Brie with Quince and Rosemary Glaze Dipping Sauce
Step 1: Preheat a deep fryer to 180C.
Step 2: Cut each wheel of brie into 8 even wedges, place onto a lined tray and put into the fridge to keep chilled.
Step 3: Meanwhile, setup the crumbing process by placing the flour into one bowl, the combined eggs and milk in another bowl, and the breadcrumbs in the third and final large bowl.
Step 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 coating 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.
Step 5: When you’ve finished crumbing all the brie, place tray into the freezer for 15 minutes to firm up.
Step 6: Remove from freezer and place brie 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 fried.
Step 7: Pour Quince and Rosemary Glaze into a small dipping bowl and place onto a serving platter with the deep fried brie. Serve warm.