FRIJE

Name: Savoyard Fondue
Prep time: 40 min
Cook time: 20 min
Yield: 6 servings
Ingredients: 400 g of Comté cheese; 400 g of beaufort; 200 g of emmental; 30 cl of dry white wine; 1 teaspoon of nutmeg; 1 teaspoon of Cornstarch; 1 glass of kirsch; 1 garlic clove; 1 egg yolk; pepper (according to taste)

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Savoyard Fondue

Vegetarian Public

Course: Main course

Preparation time: 40 minutes

Cooking time: 20 minutes

Cost per serving: 3,44 €

Energy: 786 kcal / serving

Nutritional score:

Instructions

1. Cut the 3 cheeses into small cubes.
2. Rub the caquelon with the garlic clove and leave it inside.
3. Pour 25 cl of white wine and heat it.
4. In a small container, pour the remaining white wine (5 cl), cornstarch, and nutmeg. Stir and set aside.
5. When the wine is simmering, pour the cheese (in several times) while stirring continuously (with a wooden spatula) over low/medium heat.
6. When the cheese is well melted, pour the glass of wine/cornstarch/nutmeg and continue stirring gently.
7. The mixture starts to become creamy and frothy, still a little liquid. Season with pepper and pour in the kirsch. It's ready to serve!
8. The egg yolk should be added to the caquelon when there is no more liquid left, in order to scrape the remaining cheese from the bottom.