German Christmas Market Fondue Recipe
Servings 2 people
Equipment
- Cast-iron fondue set
Ingredients
- 1 Garlic clove
- 200 g Emmentaler
- 200 g Gruyère
- 180 ml White wine
- 25 ml Cherry spirit
- 1/2 tbsp Corn starch
- Salt optional
- Pepper optional
For Serving
- 4 Hard-boiled, jacket potatoes
- 400 g White bread or 2-3 bread rolls
Instructions
Prepare the ingredients
- Peel the garlic clove. Cut it in half crosswise.
- Grate and mix the cheeses in the medium bowl.
- Get the liquids and starch ready.
Prepare Fondue
- Rub the ceramic fondue pot with garlic from inside. Put the rest of the garlic through the garlic grinder and add it to the pot.
- Turn on the heat to medium, add the wine and starch and mix until starch dissolves.
- Add cheese and keep on mixing without the break until the cheese and wine-starch mixture combine. That might take 10-15 minutes so stay patient with it.
- As soon as the ingredients combined add the cherry spirit and stir it in for another minute.
- Turn the heat to low.
- Serve immediately with bread and potatoes.
Notes
Tips for perfect Cheese Fondue:
- Plan 200-250g cheese mixture and at least 200g bread per person
- Prepare all ingredients, before you start melting the cheese
- Make sure you use freshly grated cheese
- Keep on stirring the fondue, even when your arm hurts :) it will be worth it!
- Use one-day-old bread - the cheese sticks to it better
Challenges:
- Fondue is too thin: Mix some corn starch in wine or cherry spirit and dissolve while stirring. Increase the heat and add the mixture to the cheese, stir constantly and simmer until the fondue sets
- Fondue is too thick Increase the heat, add a little white wine to the cheese and stir.
-
Fondue separates
Mix the corn starch with a little white wine or lemon juice. Increase the heat and stir until the ingredients combine.