Herb fondue

Herb fondue

Total: 20 min. | Active: 20 min.
vegetarian, lactose-free, gluten-free
Nutritional value / person: 914 kcal
, Fat: 64 g
, Carbohydrate: 11 g
, Protein: 54 g


4 people


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:

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Herb mix

½ bunch peppermint, finely chopped
½ bunch basil, finely chopped
½ bunch oregano, finely chopped


1 garlic clove, halved
800 g fondue cheese mix
1 tbsp Maizena cornflour
1 ½ dl water
1 ½ dl Martini Bianco
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How it's done

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Herb mix

Mix all of the herbs together.


Rub the garlic around the fondue pot. Pour the cheese mixture into the fondue pot. Mix the cornflour with the water and Martini, pour into the cheese, bring to the boil over a medium heat, stirring constantly until the cheese has melted. Stir in the herbs.

Good to know
Tip: Use white wine instead of Martini.

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