Vegan Summer Grilling (Part 12) – Tropical Fondue

Vegan Summer Grilling (Part 12) – Tropical Fondue


to make tropical phones you use 250 milliliters of rice milk then add 2 tablespoons of carob powder next add two tablespoons of cane sugar 100 millilitres of coconut cream chill it overnight in the fridge and a pinch of cinnamon blend it for one minute [Music] then pour it into a saucepan [Music] and bring it to a boil in the meantime prepare the cornstarch slurry by mixing three teaspoons of cornstarch with a teaspoons of cold water as you can see the carob sauce is boiling so at this point we can add a cornstarch slurry a bit at a time while stirring [Music] you will notice that the sauce is getting thick while cooking bring it to boil again reduce the heat to medium-low and simmer for approximately six minutes the sauce is ready when you can see the thick layer of carob fudge sauce on the spoon at this point we are ready to prepare pineapple for greeting to the soul peel the pineapple [Music] [Music] cut it lengthwise around the hard middle point and cut from the bigger pieces into a smaller stripes [Music] okay the grill is hot so we can put the pineapples on the grill the pineapple is ready when the sugar is nicely caramelized [Music] move grilled pineapples to the cutting desk and cut them into bite-size pieces [Music] [Music] the tropical fondue is ready it is delicious with grilled pineapple and also fresh strawberries if you have any questions about this recipe posted on my website chef camelid comm and of course you will find the link to the full recipe below this video come the tropical fondue is ready [Music] you you

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