Fondue

Recipe from: 17 May 2010

Ingredients 8
Servings 6
Time 10 mins

Ingredients

  • 250
    g
    emmental cheese grated
  • 250
    g
    gruyère cheese grated
  • 300
    ml
    excellent quality white wine
  • 1
    Tbs
    kirsch (optional)
  • 1
    cloves
    garlic, halved
  • 1
    tsp
    lemon juice
  • 1
    tsp
    maizena (corn flour)
  • Fondue set
 

Method

20 mins
 
Rub the inside of the fondue pot with the garlic before pouring in the wine and the lemon juice and heating up the pot until it boils.

Turn down the heat and gradually stir in the cheeses until they melt – stir continuously.

Should you decide to use the kirsch, blend it with the Maizena – if not, blend it with a little cold water and add it to the cheese mixture until it is smooth but don’t let it boil because it will burn.

Serve with the bread – you could also use baby potatoes if you like.
 

Read more on: dairy
 

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