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    Sweet: Boysenberry Fondue


    Source of Recipe


    fooddownunder.com

    List of Ingredients




    1 lb Boysenberries thawed if frozen
    4 tsp Cornflour (cornstarch)
    1 1/4 cup Single (light) cream
    1/3 cup Icing sugar (confectioner's)
    3 tbl Framboise if desired
    2 Egg whites
    2/3 cup Icing sugar (confectioner's)

    Recipe



    * Rub Boysenberries through a sieve and discard seeds. Keep puree on one side while making the meringues.

    * For quick meringues, preheat the oven to 320F. Line a baking sheet with non-stick paper. Place egg whites and icing sugar in a bowl over a pan of hot water and with an electric whisk, whisk until mixture in stiff and standing in peaks. Place mixture in a piping bag fitted with a 1 cm star nozzle and pipe small blobs onto lined baking sheet. Bake in the oven for 10-15 minutes until crisp on the outside. Allow to cool before removing from paper.

    * In a saucepan, blend the cornflour smoothly with a little of the cream. Stir in the remainder and add sugar and Boysenberry puree. Cook over a gentle heat until smooth and thickened. Stir in the Framboise, if desired, then pour into a fondue pot and serve with small meringues. Serve hot or cold. (Serves 4)
 

 

 

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