Ingredients
2 servings
- 7 oz Gruyère, grated
- 7 oz Emmental, grated
- 1 garlic clove, halved
- 3/4 cup unsweetened apple juice
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- Pinch of nutmeg and black pepper
- Crusty bread cubes
- Boiled baby potatoes, blanched broccoli and apple slices for dipping
Instructions
Rub the inside of a fondue pot or heavy saucepan with the cut garlic
Toss the grated cheese with the cornstarch
Warm the apple juice and lemon juice over medium-low heat until steaming
Add the cheese one handful at a time, stirring in a figure-eight motion
Keep stirring until smooth and creamy, without letting it boil
Season with nutmeg and pepper
Set the pot over a burner on the table
Spear bread, potatoes, vegetables and fruit and swirl them through the cheese
Tips
- The lemon juice keeps the cheese smooth, so do not leave it out
- Contains milk and gluten (bread); with potatoes and vegetables only, it is gluten-free
- Tradition says whoever loses their bread in the pot owes a small forfeit, so agree together beforehand what it will be
Check for allergies and intolerances before you start, and swap ingredients as needed.