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Add a photoComforting and Creamy. This recipe is the best thing about winter!
Ингредиенты
- 325gr / 11.5 oz. grated Emmenthaler cheese
- 325gr / 11.5 oz. grated Swiss Gruyere cheese
- 250gr / 9 oz. grated Appenzeller cheese
- 2 x cloves of garlic
- 600ml / 1 pt. UK / 1.2 pt. US dry white wine
- ½ tbsp corn flour
- Freshly ground black pepper
- Pinch of freshly grated nutmeg
- Splash of kirsch (to taste, but be careful its powerful) – optional
Инструкции
- 1. If you keep your cheese refrigerated, make sure you take it out the fridge and bring it to room temperature before making your fondue.
- 2. Rub the inside of the pan in which you want to make the fondue with the garlic cloves – cut the cloves in two so that you expose the centre and it rubs down easier.
- 3. Keep back in a separate glass or cup 2 x tbsp of the wine. Pour the rest of the wine into the pan and heat it gradually, being careful not to let it boil – there should be no bubbles.
- 4. Pour the cheese into the wine and stir with a wooden spoon until the cheese is melted – note it should not boil, only melt.
- 5. Once the cheese has melted and is amalgamated with the wine, add the kirsch if you wish
- 6. Mix the wine you kept back with the corn flour and pour into the fondue – this will bind it and stop the wine splitting from the cheese.
- 7. Add pepper and nutmeg to taste.
- 8. Serve in a “Caquelon” (traditional fondue pan) with a source of heat under it to keep the fondue at the correct texture
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 2g | |
| Recipe makes 4 servings | |
| Calories 8 | |
| Calories from Fat 3 | 38% |
| Total Fat 0.32g | 0% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 8mg | 0% |
| Total Carbs 1.11g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.01g | 0% |
| Protein 0.17g | 0% |
