Fondue
Ingredients
300
g
Violife Le Rond, diced
150
g
Violife Creamy Original
1
pc
clove of garlic, finely chopped
250
ml
hard cider (dry)
1
pc
lemon, zest
1
tb
cornstarch
3
tb
Calvados
Some
ground black pepper
1
ts
nutmeg
2
tb
parsley, chopped
800
g
baguette, cut into cubes
1
Handful
figs, grapes and pears, sliced
Preparation
1. Place the fondue pot over a medium heat and rub the inside with the garlic.
2. Add the Violife Creamy Original, Violife vegan alternative to cheese, hard cider and lemon zest slivers, and allow to melt slightly while stirring continually.
3. Add the Violife Le Rond pieces, and bring to a simmer.
4. In a small bowl, mix the cornstarch with the Calvados, and add to the pot. Season with pepper and nutmeg, and stir in the parsley.
5. Serve the fondue with the bread cubes and the sliced figs, pears and grapes.
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