Savoyard Fondue

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Savoyard Fondue

Savoyard Fondue

Savoyard Fondue
Savoyard Fondue

Number of persons

400 g of county

400 g of Beaufort

200 g Emmental cheese

30 cl dry white wine

1 teaspoon of nutmeg

1 teaspoon cornstarch

1 glass of kirsch liqueur

1 clove of garlic

1 pinch of pepper

1 egg (yolk)

Preparation time: 40 min
Cooking time: 20 min

Step 1
Cut the 3 cheeses into small cubes.
Step 2
Rub the pot with the garlic clove and leave it in.
Step 3
Pour 25 cl of white wine and heat.
Step 4
In a small container, pour the remaining white wine (5 cl), the cornflour and the nutmeg. Stir and set aside.
Step 5
When the wine is 'wriggling', pour the cheese (in several times) without stopping stirring (with a wooden spatula) over a low/medium heat.
Step 6
When the cheese is well melted, pour in the wine/cornflour/musk glass and continue stirring gently.
Step 7
The preparation begins to be creamy and foamy, always a little liquid. Pepper and pour the kirsch. It's ready to serve!
Step 8
The egg yolk should be put in the pot when there is no more liquid left, in order to collect the rest of the cheese at the bottom.
Author's note
For the preparation, I use a dry and fruity wine like Gew├╝rstraminer, it's not bad at all! Cornflour 'helps' the fondue to be more creamy, sparkling and less 'elastic'. Kirsch gives taste and helps digestion!

I add my grain of salt

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