serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 1 clove garlic
- 350 ml dry white wine, e.g riesling
- 15 ml Kirsch
- 250 g Gruyere cheese, grated
- 250 g Emmental cheese or Comte cheese, grated
- 1 tbsp cornflour
- Pinch of nutmeg
- 1 heaped tsp Dijon mustard
To serve
- ½ head of cauliflower, blanched (or other vegetable pieces)
- Crackers and/or bread
- Cornichon
- Cherry tomatoes
- Prosciutto, salami or ham
Instructions
- Cut the garlic in half and rub it inside the fondue bowl (le caquelon).
- Bring the wine and Kirsch to the boil in a saucepan and boil for 5 minutes. Combine the cheeses with cornflour. Now turn the heat down to a low simmer and add the cheese. Stir over the gentle heat so the cheese melts. To finish, add nutmeg and mustard.
- Pour into the fondue bowl and place garnish and crudités on a platter. Serve in the middle of the table.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
