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LET
S
COOK
FONDUE
DE
LUXE
ART
172681
55
Pique um bocadinho de carne, peixe ou verdura no garfinho de
fondue e deixe cozinhar no caldo.
É saboroso com cacete, alface, batatas assadas e vários
molhos.
Fondue de queijo suíço
Para 4 pessoas
375 gramas de gruyère ralado
375 gramas de emmental ralado
1 colher de sopa de maizena
1 dente de alho
375 mililitros de vinho branco seco
20 mililitros de licor de ginja (cerca dum cálice)
1 colher de chá de sumo de limão
Pimenta e noz moscada
Cacete
Misture o queijo com a maizena. Deixe esta mistura ferver
juntamente com o vinho, sumo de limão e licor de ginja
enquanto vai mexendo num tacho com fundo grosso. Deixe
ferver suavemente durante alguns minutos. Tempere esta
mistura com pimenta e noz moscada. Esfregue o tacho de
fondue com alho. Deite a mistura no tacho de fondue e coloque
o regulador de temperatura a meio. Corte o cacete em bocados
e molhe-o no Fondue de queijo.
Também é saboroso com blocos de curgete, cogumelos crus e
brócolos.
Fondue de chocolate
Para 4 pessoas
250 gramas de chocolate puro
1/8 litro de natas
1/8 litro de leite
15 gramas de manteiga
Frutas, por exemplo ananás, banana, morangos, maçã, pêra.
Parta o chocolate em pedaços e introduza-o juntamente com
as natas e o leite na tigela. Coloque a tigela num tacho com
água (em banho maria) aquecendo lentamente. Deixe o
chocolate derreter lentamente mexendo de vez em quando.
Tire a tigela do banho maria e misture a manteiga no molho de
chocolate. Deite a mistura no tacho de fondue e coloque o
regulador de temperatura a meio. Corte a fruta em bocados e
molhe-a no Fondue de chocolate.
Também é saboroso com palitos La Reine e bolo.
Let's Cook Fondue de luxe 172681.book Page 55 Friday, August 18, 2006 11:52 AM
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