50/50 Fondue (Gruyère AOC and Vacherin Fribourgeois AOC)

Catégorie : Plats Principaux

Temps de préparation :
20 min

Temps total :
20 min

Portions :
4

 
  • 400 g Vacherin Fribourgeois AOC, grated
  • 400 g Gruyère AOC, grated
  • 600 g to 800 g bread, cut into large cubes
  • 1 garlic clove, peeled and crushed
  • 300 ml dry white wine
  • Kirsch
  • 3 tbsp. cornstarch
  • Pepper
50/50 Fondue (Gruyère AOC and Vacherin Fribourgeois AOC)

DIRECTIONS:

Rub the inside of fondue pot with garlic.

Dissolve cornstarch in white wine and bring mixture to a boil on stove.

Add Gruyère AOC and Vacherin Fribourgeois AOC and melt over low heat, stirring constantly with a spatula.

Season with pepper and kirsch to taste.

Once the mixture takes on a creamy consistency, put fondue pot on stand as soon as mixture begins to boil.

Keep fondue pot warm.

Enjoy with bread pieces on fondue forks and stir regularly to maintain the same texture throughout.