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46
Sveitsisk ostefondy
Til 4 personer:
375 gram revet gruyere (sveitsisk ost)
375 gram revet emmentaler
1 spiseskje maisenna
1 fedd hvitløk
375 milliliter tørr hvitvin
20 milliliter kirsch (omtrent et drammeglass)
1 teskje sitronsaft
Pepper og revet muskatnøtt
Pariserloff
Bland ostem med maisenna. Rør denne blandingen sammen
med vin, sitronsaft og kirsch i en tykkbunnet kasserolle og la det
koke opp. La blandingen koke forsiktig noen minutter. Smak til
blandingen med pepper og revet muskatnøtt etter smak. Gni
inn fondygryta med hvitløken. Hell blandingen i fondygryta og
sett termostatreguleringen halvveis. Skjær pariserloffen i biter
og dypp disse i ostefondyen.
Smaker også deilig med sjampinjonger, lettkokte
brokkolibuketter og biter squash.
Sjokoladefondy
Til 4 personer:
250 gram ren sjokolade
1/8 liter kremfløte
1/8 liter melk
15 gram smør
Frukt, for eksempel ananas, banan, jordbær, eple, pære.
Brekk sjokoladen i stykker og ha den i en bolle sammen med
kremfløten og melken. Sett bollen i en kjele med varmt vann
som langsomt varmes opp (au-bain-marie). La sjokoladen
smelte langsomt. Rør av og til. Ta bollen ut av vannbadet og rør
smøret inn i sjokoladesausen. Hell blandingen i fondygryta og
sett termostatreguleringen halvveis. Skjær frukten i biter og
dypp disse i sjokoladefondyen.
Smaker også deilig med ”lange fingre” og biter av eggekake.
49


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