250ml/9fl oz lactose free whipping cream

50ml/2fl oz lactose free milk

piece paired orange zest

1 cinnamon stick, broken up

½ vanilla pod, split lengthways

few cloves

1 tsp allspice berries, lightly crushed

2 blades mace

½ tsp peppercorns, lightly crushed

1 tbsp ground ginger

350g/12oz lactose free dark chocolate

generous pinch of salt

100ml/3½fl oz syrup from a jar of stem ginger

To serve

cubes gluten free Madeira cake

pieces of mandarin segments

Serves - 6


Put the lactose free whipping cream and milk into a saucepan along with the orange zest, cinnamon stick, vanilla pod, cloves, allspice berries, mace, peppercorns and ginger.

Slowly bring up to the boil, then remove from the heat and leave to infuse until the cream returns to room temperature. Strain through a sieve into a clean saucepan.

Break up the lactose free chocolate and it add to the lactose free cream.

Melt the lactose free chocolate into the lactose free cream over a gentle heat until the chocolate has melted, whisking regularly and then constantly towards to the end until you have a smooth sauce.

Transfer to a fondue bowl and leave to stand for 10 minutes, then if necessary, start reheating very gently with a tea light or fondue burner underneath.

Keep an eye on this while eating as you do not want it to start over-heating – it will split. Serve with cubes of gluten free Madeira cake and mandarin segments.

Recipe adapted from: Good Food
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