Ingredients
The following ingredients have 6 Servings
- 1 garlic clove, halved
- 2/3 cup (5 fl. oz./160 ml) dry white wine
- 1 tsp. fresh lemon juice
- 2 1/2 cups (10 oz./310 g) grated Emmentaler cheese
- 2 1/2 cups (10 oz./310 g) grated Gruyère cheese
- 1 Tbs. cornstarch
- 3 Tbs. kirsch
- Pinch of freshly ground white pepper
- Pinch of freshly grated nutmeg
- Pinch of paprika
- 1 loaf French bread, about 1 lb. (500 g), cubed
Instruction
- Rub the inside of a saucepan with the garlic halves; discard the garlic. Pour the wine and lemon juice into the pan, set over medium heat and bring to a simmer. Gradually add the cheeses, stirring in a figure-eight motion, until the cheeses are combined, 3 to 4 minutes.
- In a small bowl, whisk together the cornstarch and kirsch until blended. As soon as the cheese mixture begins to bubble, add the cornstarch mixture. Continue to cook gently, 2 to 3 minutes more, then stir in the white pepper, nutmeg and paprika. Reduce the heat to low and keep the fondue warm, stirring occasionally, until ready to serve.
- When ready to serve, transfer the mixture to a fondue pot and keep warm according to the manufacturer's instructions. Set the fondue on the table and serve with bread cubes and individually marked fondue forks for dipping. Serves 6.
