Pussyfoot Fondue
Ready In: 20 mins
Yields: 1 pot
Ingredients
- 250 g gruyere cheese
- 250 g emmenthaler cheese
- 1 clove garlic, halved
- 1 cup apple juice
- 1 tablespoon cornstarch
- 3 tablespoons fresh lemon juice
- sweet paprika
- freshly grated nutmeg
Directions
- Grate both cheeses Rub fondue pot with the garlic.
- Add apple juice and heat until it begins to bubble Stir in both the cheese by the handful.
- When cheese is melted mix together cornstarch with lemon juice, stir into cheese mixture until thickened.
- Season with paprika and nutmeg.
- Transfer fondue pot to tabletop burner.
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