serves
4
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 2 loaves crusty French bread or baguettes (allow to dry out a little, approx. ½ a loaf/baguette per person)
- 1 garlic clove
- 800 g Gruyère cheese (or a cheese with a sweet, fruity flavour)
- 375 ml dry white wine
- 1 tbsp cornflour
- 4 tbsp Kirschwasser (cherry liqueur)
- White pepper, for seasoning
Instructions
- Cut the bread into bite-size cubes, each with a bit of crust attached and place in a basket or bowl.
- Peel and cut the garlic in half and rub the inside surface of your fondue pot.
- Roughly shred the cheese, after removing any rind.
- Mix the cornflour and Kirschwasser together to form a paste.
- Add the wine and stir continuously over a medium simmer, until the ingredients are a smooth liquid.
- Add the cheese to the pot and simmer a further 2 minutes.
- Transfer the pot carefully onto a fondue burner to keep warm and serve immediately.
- Serve with the bread pieces. While dipping the bread into the mixture, make an 8 formation with your skewer as you swirl, to keep the mixture smooth. Reduce the intensity of the flame as the mixture reduces.
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.
