Dipped Fruit

Share on Facebook Recept afdrukken

Ingrediënten

  • 7 –9 oz 200–250 g Fruit (such as strawberries, bananas, grapes, ground cherries, or oranges)
  • 7 oz 200 g Fondant (see p. 44)
  • 10.5 oz 300 g Dark couverture chocolate

Instructies

  • Wash the fruit you have chosen and dry with paper towel.
  • Warm the fondant to about 86 °F (30 °C) in a bain-marie.
  • Dip the fruit, set on parchment paper, and let dry.
  • Then melt chocolate in a bain-marie and dip the fruit.
  • Depending on the fruit, you can dip it completely or only partly.
  • Strawberries: it is best to hold the stem and dip ¾ of the way.
  • Ground cherries: hold the leaves (which should stay on for decoration) and dip halfway.
  • Dip bananas entirely.
  • You can dip grapes individually or dip a bunch of 5–6 grapes together.
  • Peel oranges, separate the slices, and dunk each slice completely.
  • Let dry on parchment paper or a drying stand.

Notes / Tips / Wine Advice:

  • Dipped fruit—especially large things like bananas—is particularly attractive when partly decorated with white chocolate and/or sprinkled with brittle.
  • It is easiest to dip the fruit if you hold them on a toothpick or a fork.
————————————————————————————————–
Recipe Category Dessert
Country Austria / European
Translate »