Chocolate Passion Fruit Fondue
Pastry Chef Michael Laiskonis of Le Bernardin –
New York, NY
Adapted by StarChefs
Yield: 2 Servings
Ingredients:
For fondue:
- ½ cup heavy cream
- ¼ cup passion fruit juice, strained (about 4 passion
fruits)
- 3 ounces high-quality milk chocolate, chopped
- 1 ounce high-quality dark chocolate, chopped
- 2 Tablespoons apricot brandy
For dipping:
- Fresh strawberries or sliced bananas
- Brioche or challah, cubed and toasted
Method:
In a small saucepan, combine cream and passion fruit juice. Bring
mixture to a boil. Remove from heat and whisk in chopped chocolates
and liqueur.
To serve at a later time, transfer the fondue to a covered container
and chill.
When ready to serve, gently warm the fondue in the microwave or
over a double boiler. Transfer to a fondue pot, assembled and operated
according to the manufacturer’s instructions. Take care not
to scorch the fondue; if it thickens, it may be thinned with a little
milk or cream.
Use long skewers or fondue forks to dip fruit and toasted brioche
or challah.
Wine pairing:
A rich, fortified dessert wine made from white wine such
as the Mas Amiel Muscat de Rivesaltes 2001
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