Melt redcurrant jelly in a saucepan and add the redcurrants, stew for 3 minutes.
Add the Kentish Ale, rosemary, sugar and orange zest and bubble for a further 5 minutes. Remove rosemary sprig. Transfer to a bowl and leave to set in the fridge.
Coat the Gorgonzola chunks in flour then dip into beaten egg. Repeat and then roll in breadcrumbs to coat. Chill in the fridge for 30 minutes.
Heat a deep fat fryer or pan of oil to 190°C and fry the Gorgonzola in batches until crisp and golden-brown.
Remove from the oil using a slotted spoon and drain on kitchen paper.
Serve with redcurrant and Kentish Ale sauce.
Cook’s tip: Make sure that the entire surface of Gorgonzola is coated and the chunks are well chilled before frying. This will ensure that the melted cheese doesn’t escape from its crunchy coating!
Recipe courtesy of Gorgonzola