The 125 Best Fondue Recipes/Ilana Simon 2001

Luscious Lemon Fondue
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3/4 cup/175 ml 2% evaporated milk 3/4 cup/175 ml water 1/2 cup/125 ml granulated sugar
2-1/2 tbsp/35 ml cornstarch zest and juice of 1 lemon pinch salt
2 egg yolks



1 In a saucepan over medium heat, combine evaporated milk and water. Heat until hot, but do not boil. Reduce heat to low. Stir in sugar and cornstarch; cook, whisking constantly, until dissolved and mixture is thickened. Add lemon zest, lemon juice and salt; stir until thoroughly mixed.
2 In a bowl, beat egg yolks. Stir in about 1/3 cup (75 ml) of the lemon mixture. Return lemon-yolk mixture to saucepan; cook, whisking constantly, until well mixed.
3 Transfer immediately to dessert fondue pot over candle flame.
4 Spear a piece of fruit or cake with fondue fork and dip in fondue.
5 Serve with, honeydew melon cubes or balls, mango slices, blueberries, strawberries, banana slices, cherries, shortbread cookies, biscotti.

Back