Right after, cover the melted fondue with a sheet of parchment paper, and start spreading gently the fondue by hand. Then, line your working surface with parchment paper and pour the melted fondue onto it. Make sure the eater does not cover the package. Melt the ION PATISSERIE FONDUE over a bain-marie and medium heat, without its lid. When it comes to a boil, remove from the stove, place the sour cherries into the saucepan, and stir for one more time.įinally, transfer the sour cherry syrup to a bowl, and refrigerate until cool. Then, add the sugar, and cornstarch into the saucepan, and place over medium heat, while whisking continuously. strain the sour cherries, and place their juice in a small saucepan. Right after, add the cold heavy cream, while beating constantly at the same speed, until stiff. Beat until combined and cream cheese softened. In a mixer’s bowl, add the cream cheese, icing sugar, and vanilla, and beat them with the whisk attachment, at medium speed.
Bake in a preheated oven, on the middle oven rack, at 160-170C fan, for about 30-35 minutes. Right after, pour the solid ingredients into the bowl with the liquid ones, and whisk until completely combined.įinally, line the inside of a 20cm baking hoop with parchment paper, and transfer the mixture into it. Next, place the rest of the ingredients in another bowl, and mix with a hand whisk until the mixture has an even color. Right after, add milk, seed oil, and the egg, while whisking constantly until completely homogenized. Then, add sugar and stir well with a hand whisk, until completely dissolved. In a coffee pot, heat the water, without boiling it, and right after, transfer in a large bowl. 1 package (200 g) ION PATISSERIE FONDUE.
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