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KI-generiert
Main course
Fondue Savoyarde
Prep time
30 min
Portions
2
Difficulty
Easy
700
kcal
Nutrition · Per portion
Carbs
75 g
Protein
32.7 g
Fat
25.4 g
Estimates calculated automatically from the ingredients — not a nutrition declaration.
KI-generiertIngredients
For 2 portions
- BeaufortOr: Gruyère, Comté50 g
- ComtéOr: Gruyère50 g
- Emmentaler50 g
- White wine dry80 ml
- Garlic clovesOr: Garlic powder1 Stk
- CornstarchOr: Potato starch¼ tbsp
- KirschOr: White wine dry8 ml
- Nutmeg1 pinch
- Pepper¼ tsp
- Baguette 1 pc cubedas needed
- TomatoesOr: Pureed tomatoes1 Stk
Method
Step by step
- 1
Rub fondue pot with halved garlic clove.
- 2
Finely grate cheese.
- 3
Warm white wine in the pot, do not boil.
- 4
Stir cheese into the wine spoon by spoon, stirring constantly in figure-eight motions.
- 5
Once cheese is melted, dissolve cornstarch in kirsch and stir in.
- 6
Briefly bring to a boil until it thickens.
- 7
Season with nutmeg and pepper.
- 8
Place pot on the burner.
- 9
Dip baguette cubes on fondue forks into the cheese mass and serve.
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