Fondue with a twist! Replacing the usual white wine with stout makes for a delicious change. If you don't have raclette cheese, feel free to use the traditional Gruyere or Emmental, or a mixture.
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1 garlic clove, peeled
300g raclette cheese
150ml Guinness® stout
1 tablespoon cornflour
1/2 baguette, cut into 2cm cubes
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Method Prep:5min › Cook:5min › Ready in:10min
Cut the garlic clove in half and rub the fondue pot with the cut side of the garlic clove. Heat the raclette cheese with the Guinness®, stirring constantly over medium high heat, until the cheese is melted.
Stir in the cornflour and cook until thickened, about 3 minutes. Serve immediately with the bread cubes for dipping.