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Swiss cheese fondue
for 4-8 portions
1 clove of garlic, 80 ml dry white wine, 200 g
each of grated Emmental and gruyère cheese,
1
tsp starch, white pepper, 1
tbsp kirsch,
baguette
Rub the saucepan with half a clove of garlic.
Then heat the cheese together with the wine
under stirring on medium temperature. As soon
as the cheese is melted and starts to simmer,
mix the starch with the kirsch and add it to the
cheese. Season with pepper.
Cut the baguette into cubes and dip the bread
cubes into the cheese. Tipp: Serve grapes or raw
ham (wrapped around the bread pieces) in thin
slices with the cheese fondue.
Italian cheese fondue
for 4-8 portions
100 g each Asagio-, Fontina-, Provolone cheese,
100 g mascarpone, approx. 75 ml milk, 1 tbsp
butter, 1 tbsp flour, 75 ml white wine, 2 egg
yolks, Grissini, Parma ham
Grate the cheese, mix it with mascarpone and
milk and leave it overnight in the refrigerator.
Knead flour and butter. Bring the white wine to
boil, then add the flour/butter mixture and the
cheese while stirring. Finally add the beaten egg
yolks. Do not bring to the boil again after having
added the egg yolks to avoid clotting.
Warp the ham around the grissini and dip it
into the cheese. Serve Italian antipasti with this
fondue.
British cheese fondue
for 4-8 portions
250 g Cheddar cheese, 150 g Stilton cheese,
3 tbsp butter, 75 ml cream or milk, 3-4 tbsp
tomato ketchup, 1 tsp starch, 1-2 tbsp light
port wine, white bread / walnut bread, 6-8 celery
stalks, 3-4 firm pears
Cut the cheese into small cubes and melt it with
butter and cream while constantly stirring. Add
the tomato ketchup. Mix the starch with water or
wine and stir it under the cheese.
Cut the bread and the pears into cubes, the
celery into slices and dip them into the cheese.
Sweet fondue
Melt the chocolate in a bain marie on the stove. Add some milk or cream for a smooth texture. As
soon as the chocolate is melted, you can place the saucepan in the appliance.
Choose a low temperature setting or even switch off the appliance, if the chocolate becomes too hot.
The chocolate should only be kept liquid, but must not boil.
Chocolate fondue
Melt milk chocolate, plain chocolate or white
chocolate with a little bit of milk or cream, as
described above.
Peel fruit of the season and cut it into bite sized
pieces, e. g. apples, strawberries, raspberries,
bananas etc. Serve the fruit pieces in the dishes.
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