Fondue

Name: Fondue
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 portions
Ingredients: Violife Le Rond, diced; Violife Creamy Original; Violife “Würzig Scheiben” (piquant vegan alternative to cheese), cut into sticks; clove of garlic, finely chopped; hard cider (dry); lemon, zest; cornstarch; Calvados; ground black pepper; nutmeg; parsley, chopped; baguette, cut into cubes; figs, grapes and pears, sliced

Preparation time: 10 min
Cooking time: 20 min
Total time: 30 min

Difficulty: easy

Ingredients

300 g Violife Le Rond, diced

150 g Violife Creamy Original

2 pc Violife “Würzig Scheiben” (piquant vegan alternative to cheese), cut into sticks

1 pc clove of garlic, finely chopped

250 ml hard cider (dry)

1 pc lemon, zest

1 tb cornstarch

3 tb Calvados

Some ground black pepper

1 ts nutmeg

2 tb parsley, chopped

800 g baguette, cut into cubes

1 Handful figs, grapes and pears, sliced

Preparation

1. Place the fondue pot over a medium heat and rub the inside with the garlic.

2. Add the Violife Creamy Original, Violife vegan alternative to cheese, hard cider and lemon zest slivers, and allow to melt slightly while stirring continually.

3. Add the Violife Le Rond pieces, and bring to a simmer.

4. In a small bowl, mix the cornstarch with the Calvados, and add to the pot. Season with pepper and nutmeg, and stir in the parsley.

5. Serve the fondue with the bread cubes and the sliced figs, pears and grapes.