Relish cranberries with grapefruit juice and bring to a boil. Do this until the liquid has evaporated. Allow berries to cool. Now chopped ginger and sugar in a hand mixer form and prepare into puree, infuse.
Preheat the oven to 175 °C.
Chop the Camenbert thyme and parsley. Chop cranberries and mix with breadcrumbs, parsley and thyme. Mix egg.
Turn camenbert first in egg, then in breadcrumbs to the other side. Repeat the process. Place camenbert on a baking sheet lined with parchment paper and bake in heated oven for about four to five minutes. Serve hot with the relish.
Tip: Ruccola salad with mustard-yogurt dressing is a good accompaniment.
Tip: The higher the fat content of the yogurt, the more aromatic and creamy the result!
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