Spring PROFESSIONAL Operating Instructions Manual page 25

Cheese fondue (4-5 servings)
900 g of Swiss Gruyère, 100 g Appenzell cheese, 400 ml dry white wine, 2 pressed garlic cloves, a few drops of
lemon juice, 40 ml kirsch, 2 tsp cornstarch, ground nutmeg, ground pepper, 1-2 baguettes
Cut the baguette into bite-sized cubes and prepare all other desired side dishes.
Cut the rind off the cheese and grate the cheese. Put the grated cheese in the fondue pot and add the dry
white wine as well as the pressed garlic and the lemon juice. Marinate everything for 1-2 hours.
Melt the marinated cheese mixture on the stove over medium heat. Keep stirring so that the cheese does not
stick on the bottom of the pot. Once the cheese is completely melted and makes a creamy mixture, season
with pepper and nutmeg.
Mix the cornstarch with the kirsch in a glass (necessary to bind the wine with the cheese).
The cheese mixture has melted well enough if a portion of the wine floats on the surface. At this point add the
kirsch and cornstarch. Keep stirring until the wine has completely combined with the cheese.
Take the pot from the stove and place it on the warmer. Press the cheese fondue button and let the warmer
heat up to the set temperature.
If necessary, wait until the cheese fondue mixture has reached the correct temperature again. Make sure that
the cheese fondue mixture is only kept warm; it must not cook.
Take a bread cube on the fondue fork and dip it into the cheese fondue mixture. All kinds of bread, crackers,
grilled vegetables, potatoes, fried meat or fruits such as pineapple or peach are suitable as side dishes. Also
a lamb's lettuce with vinaigrette fits perfectly.
Chocolate fondue (about 8 servings)
800 g dark chocolate, 500 ml cream, 50 ml vegetable oil, approximately 800 g fruits, approximately 300 g of
pastries and / or marshmallows
Wash the fruits and peel and cut them into bite-sized pieces. Arrange fruits, pastries and all desired ingredients
for dipping and garnishing in small bowls.
Chop the chocolate and melt in a bowl over a water bath. Make sure that no water gets into the chocolate.
Put the cream in a saucepan and bring to the boil while stirring. Then put aside.
After the chocolate has melted over the water bath, stir in the cream little by little. Now add the vegetable oil
slowly, until a smooth, shiny chocolate mixture results. Fill the prepared mixture into the fondue pot and put it on
the warmer. Press the button for chocolate fondue and let the warmer heat up to the set temperature. Wait, if
necessary, for the chocolate fondue mixture to reach the correct temperature again. Make sure that the chocolate
is only kept warm; it must not cook.
Perfect accompaniments are:
Fruits: Apples, apricots, bananas, strawberries, cherries, kiwis, coconut, mango, melon, peaches, grapes etc.
Biscuits: Cookies, ladyfingers, waffles, rusks etc.
Garnish / Dip: Colourful sprinkles, chopped pistachios, grated orange or lemon peel, coconut flakes, brittle,
chopped almonds, etc.
Tip: An interesting variation is the mixture of 400 g whole milk chocolate with 400 g dark chocolate.