Sweet Fondue - Unold 48645 Instrucciones De Uso

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

SWEET FONDUE

1. Choose a low to medium tempera-
ture posi-tion.
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.
Serve the fondue with crêpes rolls in
addition to the fruit.
Bake thin crêpes (it's very easy with
the UNOLD
®
crêpes maker). Spread some jam on
the warm crêpes (e.g. apricot jam or
orange marmalade) and roll the crêpes
firmly, then cut into bit-sized pieces.
Fruit in chocoate sauce
for 4-6 portions
200 ml cream, 140 g plain chocolate,
1 pinch of gingerbread spices or ca-
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.
yenne pepper (to taste), 100 ml oran-
ge juice
Fruits to taste, z.B. bananas, strawber-
ries, pine-apples, pears, tangerines
Heat the cream with den spices.
Cut the chocolate into pieces and melt
in in the hot cream.
Add the orange juice.
Prepare the fruits and cut them into
pieces.
Spike the fruit pieces with teh forks
and dip them into the chocolate sau-
ce.
Tipp:
Sprinkle the fruit pieces with some le-
mon juice.
Punch fondue
for 4-6 portions
100 g frozen raspberries, 2-3 cloves,
1 pinch of grated lemon peels, 1 tbsp
lemon juice, 1 cinnamon stick, 1 star
aniseed, 1 tbsp rum, 500 ml red wine,
80 g sugar, 50 g starch, Gingerbread,
muffins
Thaw the raspberries and mash it with
lemon juice and peels. Heat the spices
with the red wine in the stainless steel
saucepan, but do not boil. Add the su-
gar.
Pass the raspberries through a sieve,
add the starch and pour the raspber-
ries into the red wine under stirring.
Bring once to boil, then reduce the
temperature and remove the spices.
Cut gingerbread or muffins into pieces
and dip the cake into the punch.
Tipp:
For children, leave out the rum and re-
place the red wine by cherry juice.
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