Fondue Half & Half
20'

Ingredients for
4
Note
Attention changement nombre de personnes
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400 gGruyère AOP grated
-
400 gde Vacherin Fribourgeois AOP cut into cubes
-
1 clove of garlic
-
4 tspcorn flour
-
3.5 dlwhite wine
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1 pinchCayenne pepper
-
1 small glassof kirsch (optional)
Preparation
- Rub the fondue dish with the clove of garlic. Leave in pot if desired.
- Mix the Gruyère AOP, the Vacherin Fribourgeois and the corn flour together in the fondue dish.
- Add the white wine and bring to a boil while stirring continuously until the cheese has melted.
- Add the kirsch and the Cayenne pepper.
- Keep the fondue dish warm on the burner over a very low flame.