Nouvel 401931 Mode D'emploi page 18

Table des Matières

Fondue

Ingredients:

400 g

Gruyère cheese

400 g

Vacherin cheese

4 dl

Dry white wine

1 tbsp.

Corn starch

Clove of garlic

2 cl

Kirsch

Spices (pepper/paprika powder/nutmeg)

Bread (baguette)

Preparation:

First cut the bread into bite-sized chunks – baguette is better here as this means that every piece has

a bit of crust. The bread is required for dipping into the fondue.

Alternatively, instead of bread, cut small cherry tomatoes or Vienna sausages into round slices.

Next, grate the two cheeses using a coarse grater, or cut into small cubes and add to the caquelon,

which has been rubbed down beforehand with the garlic clove, so that the garlic stays in the Fondue

and then tastes great later. Several cloves are therefore usually used so that everyone is sure to get a

piece.

Next, mix the corn starch with a little wine and add to the cheese, then add the rest of the wine, too.

Stirring frequently, gently heat the cheese on a low heat until it is simmering.

Once the cheese has nicely melted, add a glass of Kirsch to it and season with pepper, paprika and

some nutmeg. Taste with a piece of bread to see whether it is spicy enough. The amount of spice

required depends largely on the maturity of the cheese.

Once the fondue then reaches the creaminess you want, a pinch of baking soda can then be added to

make it

especially light and easier to digest.

Then immediately put the fondue on the burner and start stirring in the bread straight away.

Variants:

Other cheese varieties can be used instead of those listed above, the important thing is that it is largely

well matured cheese.

Mushroom slices can also be added to the fondue to give it that special taste.

For those don't like such large quantities of cheese, try using waxy potatoes that are not fully cooked

for dipping instead of bread. This makes the fondue easier to digest.

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Table des Matières