Ingredients
300 grams of Ementhaler | ||
400 grams Gruyere | ||
4 glasses of dry white wine | ||
1 liqueur glass Kirsch | ||
1 clove of garlic | ||
Pepper pinch of nutmeg | ||
little bit of salt | ||
25 grams of cornstarch | ||
1 cup of water |
Directions
- Rub the pan with the garlic clove; then pour the wine in the pan and wait until it boils.
- Add the very finely cut or grated cheese. With a wooden spoon, keep stirring until the mixture boils again and is very smooth.
- Add pepper, salt and nutmeg and keep stirring.
- Prepare the cornstarch with cold water and add this to the boiling mixture, stirring vigorously.
- Set the temperature low. When you pull out the spatula, the fondue should feel supple and form threads.
- Then you can add the Kirsch and put the fondue pan on the lowest setting.
- Enjoy fondueing!
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