Preparation Steps

• Remove Camembert from packaging and let sit at room temperature for 10 minutes. Using a sharp knife, carefully slice off the top rind of the cheese to expose the soft interior.
• In a small bowl, mix minced black garlic and black truffle oil. Spoon this mixture evenly over the exposed Camembert, gently pressing it into the cheese.
• Prepare a breading station: place flour in one shallow dish, beaten egg in another, and mix panko breadcrumbs with black sesame seeds in a third dish.
• Carefully coat the Camembert in flour, shaking off excess. Dip into the beaten egg, ensuring full coverage. Finally, press into the panko-sesame mixture until completely coated on all sides.
• Heat vegetable oil in a deep skillet to 350°F (175°C). Fry the coated Camembert for 2-3 minutes per side until golden brown and crispy. Remove and drain on paper towels.
• Season lightly with sea salt and black pepper. Serve immediately with artisanal crackers for dipping into the molten cheese center.