Praline fondue recipe
4 oz caster sugar
4 oz blanched almonds
8 oz white chocolate
5 fl oz double cream
a few drops of vanilla essence
sponge cubes and selection of fresh fruit, to serve
To make the praline, oil a baking sheet. Put the sugar and almonds into a small
heavy-based saucepan. Place over a low heat and leave until the sugar becomes
liquid and golden. Pour at once onto the oiled baking sheet, then leave to cool and
harden for 15 minutes.
Coarsely break up the praline, the put into a food processor and process until
finely ground.
Put chocolate and cream into a fondue pot and heat gently until the chocolate
melts, stirring all the time. Stir in the parline and flavour with a few drops of
vanilla essence. Serve with cubes of cake and pieces of fresh fruit.
(Serves 4)
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