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Fondue Savoyarde
From your Mealyo recipe library, perfect for beginners and pros.
Prep time
30 min
Portions
1
Difficulty
Easy
Calories
1400 kcal
Nutrition
Per portion
Mealyo automatically calculates calories and macros for every recipe, matched to the portion size.
1400
kcal
Carbs
150g
Protein
65g
Fat
51g
Ingredients
For 1 portion
- BeaufortOr: Gruyère, Comté50 g
- ComtéOr: Gruyère50 g
- Emmentaler50 g
- White wine dry80 ml
- Garlic cloves1 Stk
- Cornstarch¼ 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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