Fruit Flower Fondue
Ingredients
- For the Flowers
- 1 pineapple
- 2 strawberries
- Handful of blueberries
- 3 physalis
- Handful green grapes
- Wooden skewers
- For the Fondue Sauce
- 100g chopped milk chocolate
- 600ml whipping cream
- To Dip
- Roasted hazelnuts, chopped
- Sugar strands
- Chocolate vermicelli
Instructions
As with all recipes, if you’re making this with children make sure they’re supervised by an adult at all times.
Method
- Peel and slice the pineapple into 8 slices approximately 1 cm thick. Using a large flower cutter cut 8 flower shapes.
- Insert a cocktail stick into each pineapple flower so the point hits the centre of the flower. Decorate the centre of the flowers with a mix of sliced strawberries, blueberries and physalis.
- Thread extra blueberries and grapes onto the ends of the cocktail sticks to make a fruity stem.
- To make the sauce, place the chopped chocolate and whipping cream into a microwave proof bowl. Microwave on high for 30 second bursts stirring after each 30 seconds until the chocolate has melted. Stir to create a glossy sauce.
- To serve, arrange the fruit flowers onto a serving plate, pour the sauce into a small bowl and place the dips into bowls.
Chefs Tip
Don’t have any flower cutters? Get an adult to help and use a knife to cut the pineapple into a flower shape, or use any cookie cutters you like to make funky shapes. Use mum’s favourite fruits to create a range of colourful fruit flowers.