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LETSCOOKFONDUEART 172662
15
Poivre et muscade
Pain blanc (baguette)
Mélangez le fromage et le maïzena. Dans une casserole à fond
épais, fondez le mélange, avec le vin, le jus de citron et le
kirsch ; remuez sans cesse. Laissez frémir pendant quelques
minutes, en surveillant attentivement. Ajoutez poivre et
muscade à volonté. Frottez d'ail le caquelon. Versez le
mélange dans le caquelon et réglez la température (demi-
puissance). Coupez le pain en cubes, que vous tremperez dans
la fondue.
Accompagnez de conserves au vinaigre ou morceaux de
brocolis et courgette blanchis.
Fondue au chocolat
Pour 4 personnes :
250 grammes de chocolat noir
1/8 litre de crème entière
1/8 litre de lait
15 grammes de beurre
Des fruits, par exemple ananas, banane, fraise, pomme, poire.
Cassez le chocolat en morceaux et mettez dans un bol avec la
crème et le lait. Placez le bol dans une casserole d'eau que
vous maintiendrez juste en dessous du point d'ébullition pour
faire fondre le chocolat au bain-marie. Laissez le chocolat
fondre lentement, en remuant de temps en temps. Sortez le bol
et ajoutez le beurre ; mélangez bien. Versez le mélange dans le
caquelon et réglez la température (demi-puissance). Coupez
les fruits en cubes et trempez dans la fondue au chocolat.
Vous pouvez aussi utiliser des langues de chat et des
morceaux de madeleine.
Princess_Let's Cook Fondue_172662.book Page 15 Saturday, August 19, 2006 2:54 PM
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