- For the almond cream:
- 80 grams
- 250 milliliters
- 1 bunch
Roast the ground almonds in a dry pan, stir in the milk and let it boil until creamy. Add salt and pepper, and allow to cool. Rinse the parsley, shake dry and chop finely. Stir into the almond cream.
Cut the chicken wings at the joints, rinse and pat dry. Combine the olive oil with chile pepper, salt and pepper and add wings turning to coat. Cover and refrigerate.
Wrap each of the plums with 1 slice of bacon. Rinse the prawns in cold water and pat dry. Cut along the back of each prawn and remove the intestinal vein. Cut the chorizo into slices. Cut the bell peppers into quarters, remove seeds and white membrane. Rinse and cut into pieces. Rinse the eggplant and cut crosswise into slices. Arrange the prepared ingredients on plates.
Heat the oil in a fondue pot on the stove and keep hot. Place the fondue ingredients on the forks and cook in the hot oil. Eat with the almond cream sauce.