Preparation time
less than 30 mins
Cooking time
less than 10 mins
Serves
Serves 4
By Matt TebbuttFrom Saturday Kitchen
Ingredients
- 1 garlic clove
- 400g/14oz aged gruyère cheese, grated
- 200g/7oz emmental cheese, grated
- splash kirsch
- 1 tbsp cornflour
- 220ml/8fl oz white wine
- 1 tsp lemon juice
- pinch freshly grated nutmeg
- pinch black pepper
To serve
- charcuterie selection
- boiled potatoes
- 1 small jar baby gherkins
- 4 slices sourdough, toasted and fried
Method
Rub the dry fondue pot with the garlic clove.
Mix the two cheeses in a bowl. In a separate bowl or jug, combine the kirsch and cornflour.
Add the wine to the fondue pot and warm over a medium heat. Once hot, add the cheeses and heat everything together, stirring for 5 minutes or so, until the cheese has melted. Now stir in the cornflour mixture.
Season with freshly ground black pepper, lemon juice and grated nutmeg. Stir together, allow to bubble for a few minutes and then it’s good to go.
Serve with a charcuterie selection, boiled potatoes and gherkins along with toasted and fried bread for dipping.