Authentic Swiss Fondue

Recipe by Mark Cross
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READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    clove garlic, crushed finely or pureed
  • 14
  • 12
    lemon, juice of
  • 150
    g emmenthaler cheese (grated or thinly sliced)
  • 150
    g gruyere cheese (grated or thinly sliced)
  • 2
    teaspoons cornflour
  • 2 -3
    tablespoons kirsch (just enough to make the cornflour into a paste)
  • nutmeg (to season)
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DIRECTIONS

  • Rub the inside of a flameproof dish with the garlic, add the wine and lemon juice.
  • Place dish over a gentle heat and warm.
  • Add the cheese and stir mixture until the cheese has melted and is beginning to cook.
  • Blend the cornflour to a smooth cream with the kirsch and add to mixture with seasoning.
  • Continue to cook for a further 3 minutes or until mixture is of a thick consistency.
  • Serve immediately with warm bread and potatoes (cooked mushrooms and rolled ham work well as well).
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