A perfectly posh dish for a special occasion like New Year or Christmas. Feel free to use different cheeses to achieve a desired taste.
1 person made this
500ml dry Champagne
1 tablespoon cornstarch
2 garlic cloves, peeled and halved
500g Gruyere cheese, coarsely grated
500g Appenzell cheese, coarsely grated
1/4 teaspoon bicarbonate of soda
lemon juice, to taste
salt, to taste
1 pinch ground nutmeg
day-old baguette, diced
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Method Prep:10min › Cook:20min › Ready in:30min
Whisk together 2 tablespoons Champagne and cornstarch then set aside.
Rub the inside of a fondue pan with garlic cloves and place the cloves in the pan. Pour in the remaining Champagne and bring to the boil. Whisk in the cornstarch mixture. Remove garlic cloves, turn heat to low and gradually add the cheese, stirring constantly. Stir for about 10 minutes, until cheese has melted.
In a small bowl stir together cognac and bicarb, and pour into the cheese. Continue stirring, add a little bit of lemon juice, salt and nutmeg.
Set fondue pan over a warmer and serve with baguette.