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Blackcurrant Cassis Fondue

Fondue.Chef's picture
Ingredients
  Blackcurrants 1⁄2 Pound, thawed, if frozen
  Sugar 1⁄2 Cup (8 tbs)
  Water 2⁄3 Cup (10.67 tbs)
  Cornstarch 1 Tablespoon
  Half and half 2 Tablespoon
  Creme de cassis 1⁄4 Cup (4 tbs)
For hazelnut cookies
  Egg whites 2
  Packed brown sugar 1⁄2 Cup (8 tbs)
  Ground hazelnuts 2⁄3 Cup (10.67 tbs)
  Finely chopped hazelnuts 1⁄4 Cup (4 tbs)
Directions

To make cookies, preheat oven to 350F(175C).
Line two baking sheets with waxed paper.
Beat egg whites until soft peaks form.
Fold in brown sugar and ground hazelnuts.
Place teaspoonfuls of mixture on prepared baking sheets and sprinkle with chopped hazelnuts.
Bake 15 to 20 minutes or until crisp and firm to the touch.
Makes about 2 dozen cookies.
To make fondue, place blackcurrants in a medium-size saucepan with sugar and water.
Cook over medium heat until tender.
Press through a sieve into fondue pot.
In a small bowl blend cornstarch with half and half; stir into puree with creine de cassis and reheat until thickened.
When ready to serve, swirl a little extra cream in for decoration.
Serve with Hazelnut Cookies.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Currant
Interest: 
Gourmet
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
6

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