Exotic device called "fondyushnitsa" is not at all. But, do you know that you can prepare fondue in a multivarquet, which, of course, many of you have already acquired. And the process of eating, which, necessarily takes place in the company, will give you a lot of positive emotions.
Chocolate Fondue in the Multivariate
Well, are you ready for a holiday? Then let's start cooking fondue in a multivariate, not just plain, but chocolate!
Ingredients:
- chocolate black - 200 g;
- cream - 200 g;
- fruit.
Preparation
Chocolate is broken into small pieces, thrown into a multi-bowl and poured on top of the cream. We select the program "Multiprofile", put the timer for 5 minutes, set the temperature at 100 degrees and turn on the "Start". Closing the cover of the multivarker is not necessary, during the preparation it will be necessary to stir our fondue. If you want, you can add a couple of drops of liquor to this wonderful and tasty dish. When the time runs out, pour the hot mass into the bowl and you can start dipping into it pieces of your favorite fruit.
Cheese Fondue in the Multivariate
We have already mastered the chocolate fondue, now we will tackle the recipe more complicated, and even more satisfying, we will prepare the cheese fondue in the multivarquet.
Ingredients:
- cheese - 600 g;
- starch - 1,5 tsp.
- dry white wine - 125 ml;
- nutmeg - to taste;
- salt, pepper - to taste.
Preparation
For this recipe, fondue in the multivarker will first warm up the white wine in the cup in the "boiling" mode. Then rub the cheese, add to the wine and begin to mix to dissolve. We are interfering with the special - the "eight". When the cheese is completely dissolved and the mass thickens, dilute a little water starch, add the spices, salt and mix all the ingredients in the bowl multivarka. In no case, do not let the fondue boil. To a cheese fondue the suhariki or croutons will perfectly approach, as to dunk them in this most gentle mass is a pleasure.
By the way, before pouring wine, you can grease the bowl of the multivark with a clove of garlic, thereby giving the dish a piquancy.