26
SWEET FONDUE
1. Choose a low to medium tempera-
ture position.
2. Melt the chocolate in the ceramic
saucepan while stirring, eventu-
ally with some milk or cream. As
soon as the chocolate is melted,
reduce the heat to a low position.
3. The chocolate should only be kept
liquid, but must not boil.
Chocolate fondue - Basic receipt
Melt milk chocolate, plain chocolate or
white chocolate, as described above.
Peel fruits of the season and cut it into
bit-sized pieces, e.g. aplles, strawber-
ries, raspberries, bananas etc. serve
the fruit pieces in dishes.
At table, pick up one piece of fruit and
dip it into the hot chocolate. Take it
out, let it cool down for a moment and
then enjoy it!
Variations
Round off the chocolate with a little
bit cream or milk to have a more cre-
amy mass.
Season the chocolate at your taste,
e.g. with a pinch of cinnamon, car-
damom or a dash of orange liqueur or
vanilla syrup.
mix the starch with the kirsch and add
it to the cheese. Season with pepper.
Cut the baguette into cubes and dip
the bread cubes into the cheese.
Tipp: Serve grapes or raw ham (wrap-
pred around the bread pieces) in thin
slices with the cheese fondue.
Italian cheese fondue
for 4-6 portions
100
g each Asagio-, Fontina-,
Provolone cheese, 100 g mascarpone,
approx. 75 ml milk, 1 tbsp butter,
1 tbsp flour, 75 ml white wine, 2 egg
yolks, Grissini, Parmas ham
Grate the cheese, mix it with
mascarpone and milk and leave it
overnight in the refrigerator. Knead
flour and butter. Bring the white
wine to boil, the add the flour/butter
mixture and finally the cheese while
stirring. Finally add the beaten egg
yolks. Do not boil the mass any more
after having added the egg yolks to
avoid clotting. Warp the ham around
the grissini and dip it into the cheese.
Serve Italian antipasti with this fondue.
British cheese fondue
for 4-6 portions
250 g Cheddar cheese, 150 g Stilton
cheese, 3 tbsp butter, 75 ml cream or
milk, 3-4 tbsp tomato ketchup, 1 tsp
starch, 1-2 tbsp light port wine, white
bread / walnut bread, 6-8 stalks of ce-
lery, 3-4 firm pears
Cut the cheese into small cubes and
melt it with butter and cream while
constantly stirring. Add the tomato
ketchup. Mix the starch with water or
wine and stir it under the cheese.
Cut the bread and the pears into
cubes, the celery into slices and dip
them into the cheese.
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