FONDUE SAVOYARDE – COOKIDOO® – LA PLATEFORME DE RECETTES OFFICIELLE …
|250 g de comté|
|250 g de fromage à pâte pressée|
|250 g d’emmental|
|15 g de fécule de maïs|
|300 g de vin blanc|
|1 gousse d’ail|
|5 – 6 gouttes de kirsch|
|du poivre moulu|
Calories 530 kcal, CarbohydrateContent 3 g, FatContent 41 g, ProteinContent 34 g
How to make fondue with wine?
In a small bowl, whisk together the wine and cornstarch. Add it to the saucepan and bring it to a gentle, rolling boil. Reduce the heat, so that the wine is just simmering. Add the cheeses, followed by the nutmeg, black pepper, and paprika. Using a wooden spoon, stir constantly until the fondue is melted and smooth.
What is fondue savoyarde?
Cheese fondue might be known as a Swiss creation—after all, it is the country’s national dish—but fondue savoyarde hails from the French Alps region of Savoie. In its traditional sense, “fondue” refers specifically to dipping food into melted cheese, though it’s come to be colloquialized as any dish in which food is dipped into a pot of hot liquid.
How do you keep cheese from sticking to fondue?
Reduce the heat, so that the wine is just simmering. Add the cheeses, followed by the nutmeg, black pepper, and paprika. Using a wooden spoon, stir constantly until the fondue is melted and smooth. If you find the cheese is sticking, lower the heat.
What do you do if fondue is too thick?
If the fondue gets too thick, particularly after it’s been sitting for a while, add a few tablespoons of white wine and stir to thin out the mixture. The alcohol in the fondue is key to lower the boiling point of the cheese, so the proteins don’t curdle.