'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
36g of cornflour
50g of almonds
salt
230g of sugar
sesame seeds
Dairy
200g of milk
100g of cream
500g of UHT milk
Beverages
water
300g of passion fruit juice
200g of orange juice
Fruit & Vegetables
200g of celery leaves
150g of raspberry purée
125g of lemon juice
1 cauliflower
5 porcini mushrooms, diced
Oils & Vinegars
extra virgin olive oil
sunflower oil
Speciality Ingredients
375g of grape must