Preparation time: 10 minutes
Total cooking time: 17 minutes
Serves 2
Ingredients for 2 people:
50 g sugar
1 teaspoon lemon juice
1 tablespoon Kirsch
50 g walnuts
150 g chocolate coating with a minimum of 75% cocoa
100 g butter
30 g honey (optionally hydrolysed)
1 banana
4 strawberries
150 g pineapple
1 Granny Smith apple
8 Picota cherries
Preparation
Prepare the caramelised walnuts
Put the walnuts, sugar, lemon juice and Kirsch in the rice cooker. Place the lid and press Cook.
Stir occasionally.
When the sugar has turned a nice golden colour, remove from the heat, spread the caramelised walnuts on baking paper and leave to cool.
Cut the cooled caramelised walnuts into small pieces and set aside.
If there are pieces of caramel stuck to the rice cooker, add water, close the lid and press Cook. After about 10 minutes, rinse the rice cooker pot.
Clean the fruit and cut it into regular pieces that are not too large.
Optionally, the cherries can be left with their stems so that diners can dip them in chocolate.
Remember that if the apple is cut well in advance, it should be coated with lemon juice to prevent it from oxidising.
Place the chocolate and butter in the rice cooker. Close the lid and press Cook. Cook for about 5-7 minutes.
Mix well to obtain a smooth, uniform mixture. Repeat the process if necessary.
Add the honey and caramelised walnuts.
Dip the fruit in the chocolate.
