Vanilla Cream Fondue with Fresh Fruit
|Source:||Chef Earnest Ouellett|
|Ingredients:||1 cup heavy cream
1 cup milk
8 tablespoons sugar
5 egg yolks
1 tablespoon vanilla extract, or 1 vanilla bean Assorted fruits cut into bite-size pieces. Chef Ouellett suggests strawberries, raspberries, blackberries, cantaloupe and honeydew melon
|Preparation - Directions:||1. If using vanilla bean, cut in half lengthwise and use the back of a knife to scrape out the seeds.
2. Mix cream, milk, vanilla seeds, and 4 tablespoons sugar in a heavy pot. Bring to simmer. Be careful not to boil. In separate bowl, whisk together egg yolks and additional 4 tablespoons sugar. Slowly add 1/2 cup simmering milk mixture to egg mixture, whisking constantly. When 11/2 cups of milk mixture have been added to egg mixture, stir back into the simmering pot of milk. Do not boil. Simmer fondue mixture until desired thickness. Fondue will thicken additionally as it cools. If using vanilla extract, add now, incorporating thoroughly.