Rockmelon With Fried Camembert, Parma Ham, Raspberry Reduction & Cranberry Vinaigrette
Servings Prep Time
2 25
Cook Time
Servings Prep Time
2 25
Cook Time
  • Oil for frying
  • 1/2cups Flour
  • 2 eggsbeaten
  • 1cup bread crumbs
  • 200g Camembert wheelquartered and frozen for 1 hour
  • 1cup fresh or frozen raspberriesdefrosted and drained
  • 1/2cups dry red wine
  • 3tbsp granulated sugar
  • 1/2tsp kosher salt
  • 1/3cups dried cranberries
  • 1/4cups balsamic vinegar
  • 1/4cups sherry vinegar
  • 2tsp Dijon mustard
  • 1tsp light brown sugar
  • 1tsp fresh lemon juice
  • 1/3cups canola oilplus more for frying
  • 30g sliced Parma ham or prosciutto
  • 1 5cm wedge rockmelonpeeled and cut into 1.5cm pieces
  • 2tsp hulled pumpkin seedslightly toasted
  • Italian parsley leavesfor garnish (optional)
  • Sliced baguettelightly toasted, for serving
  1. Place flour, eggs, and bread crumbs in 3 shallow bowls. Dredge Camembert wedges in flour, then dip in eggs, and coat in bread crumbs; transfer to a parchment paper–lined plate and freeze until ready to fry
  2. In a small saucepan over medium-high heat, cook mashing berries until sauce is thickened, 8–10 minutes. Transfer to a bowl.
  3. Wipe pan clean, simmer half the cranberries, the vinegars, mustard, and brown sugar until cranberries soften and vinegars are reduced by half, 8–10 minutes. Let cool slightly and transfer to a blender. Add remaining salt and the lemon juice and purée until smooth. With the motor running, drizzle in oil until emulsified set vinaigrette aside.
  4. Heat oil in a saucepan or deep fryer to 180c Working in 2 batches, fry frozen Camembert until golden brown and crisp, 2–3 minutes. Using a slotted spoon, transfer cheese to paper towels to drain.
  5. To serve, spread some of the reserved raspberry reduction and vinaigrette on a serving plate; arrange ham and rockmelon. Top with fried cheese; garnish with remaining cranberries, the pumpkin seeds, and parsley leaves. Serve with toasted baguette on the side.