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Raspberry Fondue
Helen Pitlick
6 servings
BeginnerServe hot or cold with small meringues.
Total Steps
2
Ingredients
5
Tools Needed
3
Related Article
http://www.michellesrecipeplace.com/?p=4183Ingredients
- 1 pound raspberries, thawed if frozen
- 4 teaspoons cornflour (cornstarch)
- 315 ml single (light) cream
- 60 grams icing sugar (powdered sugar)
- 3 tablespoons Framboise(optional)
Instructions
1
Step 1
Rub raspberries through a sieve and discard seeds. Set the raspberry puree aside. In a saucepan, blend the cornflour smoothly with a little of the cream. Stir in the remaining cream, sugar, and raspberry puree.
2
Step 2
Cook the mixture over a gentle heat until it is smooth and thickened. Stir in the Framboise, if desired, then pour into a fondue pot.
Tools & Equipment
sieve
saucepan
fondue pot