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Recepten 69
Gebak, Nagerechten, Drank
4 porties,
circa 361 kJ/86 kcal per portie
Vruchtensaus
»lekker met roomijs of zoete nagerechten«
Ingrediënten:
300 g fruit
(bijv. aardbeien,
kersen,
abrikozen, perziken,
ananas of kiwi)
1 tl. citroensap
1 tl. maïzena
2 tot 3 tl. suiker
Indien gewenst:
1 el. water
Vruchtenbrandewijn of
vruchtenlikeur
Tafelgerei:
Bereiding:
1. Bereid het fruit voor, was en ontpit indien nodig, snij in
kleine stukjes, en pureer samen met het citroensap.
2. Voeg 375 ml water aan de vruchtenpulp toe. Voeg de
maïzena al roerend aan de suiker toe, roer stevig met
de vruchtenpulp en breng afgedekt aan de kook. Roer
regelmatig.
} Magnetron max. vermogen, 5 tot 6 min
3. Roer de warme saus stevig, voeg indien gewenst alcohol
toe, breng op smaak en dien op.
4 porties,
circa 963 kJ/230 kcal per portie
Chocoladefondue
»voor kinderverjaardagsfeestjes«
Ingrediënten:
100 g bitterzoete chocolade
1 el. room
300 g fruit
(bijv. aardbeien,
kersen,
abrikozen, perziken,
ananas of bananen)
1 tl. citroensap
Tafelgerei:
Bereiding:
1. Snij het fruit in hapklare stukken en besprenkel met
citroensap.
2. Breek de chocolade in stukken en smelt samen met de
room in een vuurbestendige pan. Roer regelmatig.
} Magnetron medium vermogen, 1 tot 2 min
3. Houd de chocolade warm boven een warmer eenmaal aan
de tafel. Prik het fruit op de pennen en dep in de chocolade.
70


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