Fondue Savoyarde Ingredients: 1 teaspoon of - nutmeg - 1 glass of - Kirsch - liqueur 400 g of - beaufort - 200 g of - emmental - 400 g of - Comté - 1 teaspoon of - cornstarch - 1 pinch of - pepper - 30 cl of - dry white wine - 1 clove of - garlic - 1 egg - (yolk) - .
Utensils：
- 1 Fondue maker- 1 Wooden spoon- 1 knife- knives 1 cutting board- cutting boards 1
Total time: 1 hour Preparation: 40 min Rest:- Cooking: 20 min
Phase 1
Cut the3 cheeses in small cubes.
Phase 2
Rub the fondue pot with the garlic clove and leave it in.
Phase 3
Pour 25 cl of white wine and heat.
Phase 4
In a small container, pour the remaining white wine (5 cl), the cornstarch and the nutmeg. Stir and set aside.
Phase 5
When the wine 'simmers', pour in the cheese (in several batches) without stopping stirring (with a wooden spatula) over low/medium heat.
Phase 6
When the cheese is well melted, pour in the wine/cornstarch/nutmeg glass and continue to stir gently.
Phase 7
The preparation begins to be creamy and foamy, still a little liquid. Add pepper and pour in the kirsch. It's ready to serve!
Phase 8
The egg yolk should be put in the fondue pot when there is no more liquid left, in order to collect the rest of the cheese at the bottom.
Utensils：
- 1 Fondue maker- 1 Wooden spoon- 1 knife- knives 1 cutting board- cutting boards 1
Total time: 1 hour Preparation: 40 min Rest:- Cooking: 20 min
Phase 1
Cut the3 cheeses in small cubes.
Phase 2
Rub the fondue pot with the garlic clove and leave it in.
Phase 3
Pour 25 cl of white wine and heat.
Phase 4
In a small container, pour the remaining white wine (5 cl), the cornstarch and the nutmeg. Stir and set aside.
Phase 5
When the wine 'simmers', pour in the cheese (in several batches) without stopping stirring (with a wooden spatula) over low/medium heat.
Phase 6
When the cheese is well melted, pour in the wine/cornstarch/nutmeg glass and continue to stir gently.
Phase 7
The preparation begins to be creamy and foamy, still a little liquid. Add pepper and pour in the kirsch. It's ready to serve!
Phase 8
The egg yolk should be put in the fondue pot when there is no more liquid left, in order to collect the rest of the cheese at the bottom.