Fondue
First recipe of Fondue in France was “Fondue Savoyarde” on 1874. But there are several types in fonction of cheese region.
Fondue
Prep time : 25 units
Total time : 45 minutes
Servings : 2 people
INGREDIENTS
1 clove GARLIC cut in half
1 tbsp CORN-STARCH
1 BAGUETTE (bread)
Fondue Savoyarde
120g BEAUFORT cheese
120g COMPTE cheese
120g EMMENTAL cheese
250ml WHITE WINE(Savoie Region)
Fondue Normande
120g CAMEMBERT cheese
120g PONT L’EVEQUE cheese
120g LIVAROT cheese
100ml de lait
50g HEAVY CREAM
10ml CALVADOS
10ml CIDER
EQUIPMENT
pane
grater slicer
apron
METHOD
PÂTE - DOUGH
*for both (Crêpe & Galette you apply the same method)
Rub the inside of the fondue pot with the halves of garlic.
Add the wine to the pot and heat. Lower the heat and gradually add & stir in the cheeses until melted, stirring all the time.
If using kirsch, mix with the corn-starch, otherwise use water. Add to the cheese mixture and cook gently until the mixture is smooth - don't let it boil or it will burn.
Using the fondue prongs, dip the bread cubes.
SIDE NOTES
Best bread for a fondue is a dry one. Try to buy your bread one day before.
Bonne dégustation
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