Reblochon pané

Method

1. 1 Cut the Reblochon cheese into 2cm thick triangular slices and refrigerate for 1 hour.
2. 2 Roll each segment in flour, dip in egg, and then coat thoroughly with breadcrumbs.
3. 3 Coat the dough a second time with egg and breadcrumbs; two coats are mandatory because the melted cheese will seep through one layer.
4. 4 Let it chill for another 20 minutes to allow the outer layer to set and the cheese to cool completely.
5. 5 Deep-fry at 180 degrees for exactly 90 seconds; frying for longer will cause the cheese to melt and overflow into the oil.
6. 6 Let it drain for 30 seconds, then serve immediately with dried plums and mixed salad.

With an appliance

• Air fryer 35 min

  Replace step 5: spray evenly with oil, then bake in a hot air oven at 200 degrees for 7 minutes, without flipping; the crust will be lighter golden but less cheese will spill out.