Individual Fruit Fondues recipe
information
160 Calories per serving
ingredients
1 tablespoon cocoa
2 tablespoons soft brown sugar
1/4 teaspoon instant coffee powder
1 oz (30 g) cornflour
12 fl oz (360 ml) skimmed milk
3 tablespoons rum
4 oz (120 g) fresh pineapple
5 oz (150 g) strawberries
2 kiwi fruit
2 medium apricots
2 tablespoons soft brown sugar
1/4 teaspoon instant coffee powder
1 oz (30 g) cornflour
12 fl oz (360 ml) skimmed milk
3 tablespoons rum
4 oz (120 g) fresh pineapple
5 oz (150 g) strawberries
2 kiwi fruit
2 medium apricots
method
1. Place the cocoa, sugar, coffee and cornflour in a small basin and blend to a smooth paste with a little milk.
2. Heat the remaining milk until steaming, pour in the cocoa and cornflour mixture and bring to the boil, stirring all the time.
3. Reduce the heat and simmer for 1 minute, stirring continuously.
4. Allow the sauce to cool, stirring occasionally to prevent a skin forming.
5. Add the rum, a tablespoon at a time, mixing well after each addition.
6. Cut the pineapple into chunks.
7. Halve the strawberries and cut the kiwi fruit into chunks.
8. Cover the fruit with clingfilm and put to one side until ready to serve.
9. Stir the chocolate rum sauce well, spoon into four individual ramekins or dishes and arrange the pineapple, strawberries and kiwi fruit around each dish of sauce.
10. Halve the apricots and cut each half into three or four pieces.
11. Place with the prepared fruit and serve each portion with a fork or stick so the fruit can be dipped in the sauce before eating.
2. Heat the remaining milk until steaming, pour in the cocoa and cornflour mixture and bring to the boil, stirring all the time.
3. Reduce the heat and simmer for 1 minute, stirring continuously.
4. Allow the sauce to cool, stirring occasionally to prevent a skin forming.
5. Add the rum, a tablespoon at a time, mixing well after each addition.
6. Cut the pineapple into chunks.
7. Halve the strawberries and cut the kiwi fruit into chunks.
8. Cover the fruit with clingfilm and put to one side until ready to serve.
9. Stir the chocolate rum sauce well, spoon into four individual ramekins or dishes and arrange the pineapple, strawberries and kiwi fruit around each dish of sauce.
10. Halve the apricots and cut each half into three or four pieces.
11. Place with the prepared fruit and serve each portion with a fork or stick so the fruit can be dipped in the sauce before eating.
serving amount
serves 4
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