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White Chocolate and Raspberry Swirl Fondue Recipe

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This recipe for White Chocolate and Raspberry Swirl Fondue, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Fondue Cookbook
Added: Tuesday, October 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 oz. fresh raspberries
1 c. heavy cream
1 lb. high quality white chocolate, finely chopped

Directions:
Directions:
Set aside about 1/3 of the raspberries for dipping into the finished fondue. In a blender or a food processor fitted with the metal chopping blade, puree the remaining raspberries. Strain the puree through a fine meshed wire sieve into a small bowl, rubbing the puree through the sieve with a rubber spatula. Discard the seeds. Set the strained puree aside.
In a medium heavy bottomed saucepan, bring the cream to a simmer over medium heat. Remove from the heat and add the white chocolate. Let stand until the chocolate softens, about 3 min. Whisk until smooth.
Transfer the fondue to a ceramic fondue pot or chafing dish and keep warm over a burner. Drizzle the raspberry puree over the fondue. Swirl a knife through the puree to create a marbleized effect. Serve immediately, with the reserved raspberries and other ingredients of your choice for dipping.
Other dippers: biscotti, strawberries, peaches, nectarines, raspberries, bananas, and pineapple

 

 

 

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