Manual Rommelsbacher F350 (page 12 of 20) (English, German)

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Mokka Fondue *mit Alkohol*

• 200 g Vollmilch-Schokolade

• 125 ml heißer starker Kaffee (Espresso)

• 3 EL Sahne

• 3 EL Cognac

• ½ TL Zimtpulver

Füllen Sie den heißen Kaffee in den Fonduetopf, zerbrechen Sie die Schokolade in kleine Stücke und

lassen diese im heißen Kaffee schmelzen. Rühren Sie beides mit einem hölzernen Löffel cremig. Geben

Sie Sahne, Cognac und Zimt dazu und verrühren alles gleichmäßig.

Zum Tunken eignen sich: Marshmallows, Würfel von Sandkuchen, Kekse, Plätzchen, Ananasstückchen

oder Pﬁrsichspalten.

Vanille Fondue

• 3 Mango oder Papaya

• 500 g Brombeeren

• 1 Vanilleschote

• 100 ml Sahne

• 50 g Zucker

• 30 g Mehl

• 4 Eigelb

• 500 ml Milch

• 1 Prise Salz

Mango/Papaya schälen, entkernen und in Stücke schneiden. Waschen Sie die Brombeeren vorsichtig und

tupfen sie trocken. Schlitzen Sie die Vanilleschote mit einem spitzen Messer der Länge nach auf und

geben sie mit der Milch in den Topf, fügen Sie das Salz hinzu. Erhitzen Sie die Milch; nicht aufkochen

lassen. Lassen Sie die Vanilleschote etwa 10 Minuten in der Mich ziehen und halten das ganze dabei

warm. Schlagen Sie das Eigelb mit dem Zucker schaumig und mischen das Mehl unter. Nehmen Sie die

Vanilleschote aus der Milch. Mischen Sie unter ständigem Rühren die Eigelbcreme in die Milch. Rühren

Sie die Sahne unter, bis die Sauce dickﬂüssig ist. Tauchen Sie die Früchte darin ein.

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Rommelsbacher F350 Manual

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