Fondue moitié-moitié

Fondue moitié-moitié

Total: 20 Min. | Active: 20 Min.
vegetarian, lactose-free, gluten-free
Nutritional value / people: 842 kcal
, Fat: 64 g
, Carbohydrate: 6 g
, Protein: 52 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

1 garlic clove
800 g fondue cheese mix (moitié-moitié)
3 dl white wine
1 tbsp Maizena cornflour
1 tbsp kirsch
a little nutmeg
a little pepper
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How it's done

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Cut the garlic clove in half, rub it around the pot. Pour the cheese mixture into the fondue pot. Mix the wine with the cornflour and pour into the pot. Bring to the boil over a low heat, stirring constantly. Add the Kirsch, season.

Good to know
Serve with: Bread or boiled potatoes.

How-tos

Peeling garlic

Peeling garlic

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