Recipe from the world champion of fondue in Tartegnin
Half and half fondue (Gruyère and Vacherin Fribourgeois).
Ingredients for 4 persons :
- 800 gr of our house mix (maïzena "cornstarch" already mixed in)
- 1 clove of garlic, finely chopped
- 2.4 dl of white wine (0.6 dl per 200 g)
- 1 small glass of kirsch on the table for dipping bread
- Black pepper, nutmeg, or spices
- ~1 kg of bread or firm potatoes
Preparation time: 15 minutes
Mix the cheese and garlic in the fondue pot, stir in the white wine, and gently bring to a boil, stirring constantly until the cheese has melted. Reduce the heat. The fondue should not boil.
Keep the fondue pot warm on the burner over low heat and stir well with each piece. Monitor the heat.
Serve kirsch (optional) at the table along with a little pepper, nutmeg, or spices for your guests.
Non-alcoholic version: 2.4 dl water and 5 drops of fresh lemon juice
Enjoy your meal!
In the press:
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