'Travel notes' – cheese fondue with celery pesto and fruit syrup spoons

by Fabrizio Marino
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Ingredients

Cheese

  • 150g of Parmesan

Store Cupboard

  • 30g of cornflour
  • 50g of almonds
  • salt
  • 2g of cornflour, mixed with a little water to thicken
  • 50g of sugar
  • 4g of cornflour, mixed with a little water to thicken
  • 30g of sugar
  • sesame seeds
  • 50g of sugar
  • 100g of sugar
  • salt

Dairy

  • 200g of milk
  • 100g of cream
  • 500g of UHT milk

Beverages

  • water
  • 300g of passion fruit juice
  • 15g of water
  • 200g of orange juice
  • 8g of water
  • 15g of water
  • 25g of water

Fruit & Vegetables

  • 200g of celery leaves
  • 150g of raspberry purée
  • 50g of lemon juice
  • 75g of lemon juice
  • 1 cauliflower
  • 5 porcini mushrooms, diced

Oils & Vinegars

  • extra virgin olive oil
  • sunflower oil

Speciality Ingredients

  • 375g of grape must