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LET
S
COOK
FONDUE
DE
LUXE
ART
172681
5
Zwitserse kaasfondue
Voor 4 personen:
375 gram geraspte gruyère
375 gram geraspte emmentaler
1 eetlepel maïzena
1 teentje knoflook
375 milliliter droge witte wijn
20 milliliter kirsch (ongeveer een borrelglaasje)
1 theelepel citroensap
Peper en nootmuskaat
Stokbrood
Meng de kaas met de maïzena. Breng dit mengsel al roerende
samen met de wijn, citroensap en de krisch in een pan met
dikke bodem aan de kook. Laat het enkele minuten zachtjes
doorkoken. Breng het mengsel op smaak met peper en
nootmuskaat. Wrijf de fonduepan in met knoflook. Giet het
mengsel in de fonduepan en zet de temperatuurregelaar
halverwege. Snij het stokbrood in stukjes en doop dit in de
kaasfondue.
Ook lekker met rauwe champignons, beetgare broccoliroosjes
en courgetteblokjes.
Chocoladefondue
Voor 4 personen:
250 gram pure chocolade
1/8 liter slagroom
1/8 liter melk
15 gram boter
Vruchten, bijvoorbeeld ananas, banaan, aardbeien, appel, peer.
Breek de chocolade in stukjes en doe ze samen met de
slagroom en de melk in een kom. Zet de kom op een pan met
heet water (au-bain-marie) die zachtjes verwarmd wordt. Laat
de chocolade langzaam smelten onder af en toe roeren. Neem
de kom van het waterbad en roer de boter door de
chocoladesaus. Giet het mengsel in de fonduepan en zet de
temperatuurregelaar halverwege. Snij de vruchten in blokjes en
doop ze in de chocoladefondue.
Ook lekker met lange vingers en stukjes eierkoek.
Let's Cook Fondue de luxe 172681.book Page 5 Friday, August 18, 2006 11:52 AM
7


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