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1
Prepare Currant Coulis: Place currants in a small saucepan with the water and sugar.
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2
Bring to a boil and cook gently for 10 to 12 minutes, or until soft.
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3
Puree through a food mill, and add currant vodka and a little more water if it's too thick.
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4
Set aside.
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5
Prepare Fried Camembert: Slice cheese into 6 wedges and refrigerate until very cold and firm.
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6
Beat eggs in a bowl and place flour and bread crumbs in separate individual bowls.
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7
When cheese is cold, dip each wedge, one at a time, in flour, patting off any excess.
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8
Then dip in eggs, drain, and coat with bread crumbs.
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9
Be meticulous about covering every spot of cheese.
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10
Reserve coated cheese on a platter in freezer for 10 minutes.
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11
Dip each wedge in eggs and bread crumbs again, being careful to drain the eggs and thoroughly coat with bread crumbs.
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12
Place in freezer for another 10 minutes.
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13
Preheat oven to 350 degrees F.
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14
Heat oil in a large stockpot or saucepan to deep-fry temperature (350 degrees F).
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15
Fry wedges, three at a time, until golden brown, about 1 minute.
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16
Do not stir, since the breading is easily broken.
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17
Carefully remove with a slotted spoon and drain on paper towels.
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18
Transfer to a large roasting pan and bake for 5 minutes.
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19
To serve, coat each plate with Currant Coulis.
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20
Top with wedge of cheese and serve immediately, accompanied by a shot of black currant vodka.
