Ingredients for 4 people:
- 1/2 clove of garlic
- 300 to 400 ml of dry white wine or semi-sparkling wine
- 350 grams of grated Gruyère cheese
- 350 grams grated Swiss Emmental cheese
- Ground pepper
- 4 tbsp. cornstarch
- A dash of kirsch
- 1 loaf of bread (500 or 600 g) round loaf or village bread
Preparation:
- Place the peeled garlic in the mixing jar. Blend on speed 7, 20 seconds.
- Add the white wine.
- Select “sauce”, speed 1, 70 degrees, 5 minutes.
- Add the grated cheeses mixed together and a pinch of pepper.
- Select “sauce”, speed 3, 70 degrees, 7 minutes.
- Dilute the corn starch with the kirsch and add it.
- Select “sauce”, speed 3, 90 degrees, 3 minutes.
- Open the top of the bread, hollow it out and cut the pieces of breadcrumbs into cubes.
- Fill the inside of the bread crust with the hot cheese mixture and dip the crumb pieces to enjoy the fondue.
Tips…
- The corn starch stabilises the mixture and prevents it from splitting.
- You can replace the cheeses with other cheeses that melt well, such as Vacherin, Appenzell, Sbrinz or Tilsit.
