For the sauce, first blend half of the raspberries in 4/5 cup of water. Put in a pan over medium heat, season with salt and pepper, and add sugar. Allow to reduce for 10 minutes and add butter. Mix well and remove from the heat.
Beat the eggs in a bowl and set aside.
Cut the Camembert cheese into triangles, dredge each piece in flour, then dip in egg wash, and finally dredge in panko.
Heat the oil to 360°F and fry the cheese triangles for two minutes.
Serve together with raspberry sauce.
