Fondue with Champagne
Main Dishes • French
Description
To enhance the aroma of the champagne, add an additional 80 ml of warm champagne to the finished fondue.
Ingredients
- Garlic ½ clove
- Gruyère cheese 15 oz
- Emmental cheese 10 oz
- Meyer Lemon Juice 0 fl oz
- Dry Champagne 10 fl oz
- Potato protein 1 tablespoon
- Ground Black Pepper to taste
- Rye Bread 15 oz
Step-by-Step Guide
Step 1
Rub the inside of the pot with garlic. Grate all the cheese (both types) on a coarse grater and mix in the pot.
Step 2
Add the champagne, lemon juice, and starch, place the pot over medium heat, and stir until the cheese melts. Add pepper to taste and continue stirring until the mixture is smooth.
Step 3
Transfer to a fondue pot and place it on a burner at the table — the fondue should continue to simmer lightly. Cut the rye bread into small pieces and arrange on a plate. The fondue is ready.
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