by Kate Heyhoe
Summertime means casual dining and fondue is the ultimate casual meal. Enjoy the evening air on the patio with a fondue pot of melted cheese, simmering stock or for dessert, a sweet dip and summer fruits.
Makes 6 to 8 servings
Red raspberry purée swirled into ivory white chocolate creates a show-stopping, marbleized look. Also, the acidic raspberries help to balance the sugariness of the white chocolate. Because of white chocolate's inherent sweetness, I prefer to serve this with tart fruits or not-too-sweet cookies like biscotti.
1 (6-ounce) basket fresh raspberries
1 cup heavy cream
1 pound high-quality white chocolate, finely chopped
What to dip:
Large whole strawberries with stems attached
Ripe peaches or nectarines, pitted and sliced
Bananas, cut into bite-sized pieces
Ripe pineapple, pared, cored, and cut into bite-sized wedges
1. Set aside about one-third of the raspberries for dipping into the finished fondue. In a blender or a food processor fitted with the metal chopping blade, purée the remaining raspberries. Strain the purée through a fine-meshed wire sieve into a small bowl, rubbing the purée through the sieve with a rubber spatula. Discard the seeds. Set the strained purée aside.
2. In a medium, heavy-bottomed saucepan, bring the cream to a simmer over medium heat. Remove from the heat and add the white chocolate. Let stand until the chocolate softens, about 3 minutes. Whisk until smooth.
3. Transfer the fondue to a ceramic fondue pot or chafing dish and keep warm over a burner. Drizzle the raspberry purée over the fondue. Swirl a knife through the purée to create a marbleized effect. Serve immediately, with the reserved raspberries and other ingredients of your choice for dipping.
Great Food to Dip, Dunk, Savor, and Swirl
William Morrow & Co.; 1998;
Recipes reprinted with permission.
This page originally published as a Global Gourmet Today column in 1998.
Copyright © 2007, Kate Heyhoe. All rights reserved.
This page modified January 2007
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