Strawberry Fondue

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Strawberry Fondue to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Strawberry Fondue, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• grated rind of one orange
• one 400g tin of strawberries in juice,
• 400g vanilla yoghurt

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

As you grate the rind of the orange, be careful to just get the orange rind, not the bitter white pith

Step 2: Technique & Execution

Drain the strawberries from the tin, discarding the juice

Step 3: Technique & Execution

Put the strawberries into the fondue pot and mash with the back of a fork

Step 4: Technique & Execution

Add the yoghurt and orange rind

Step 5: Technique & Execution

Serve cold, with cubes of plain sponge or plain biscuits, to dip. (Serves 4) SWEETCORN FONDUE 1 lb Frozen sweetcorn kernels 2 ts Cornflour 3 tb Single cream Salt and pepper Few drops Tabasco sauce 1 oz Butter Selection of cooked prawns & Mussels -- to serve Put sweetcorn in a saucepan with 2 tablespoons water and simmer for a few minutes until tender