Cheese Fondue

Name: Cheese Fondue
Cook time: 45 min
Total time: 45 min
Yield: 5
Ingredients: 400 g Broccoli; 7-10 Tbsp Salt; 200 g Carrots; 300 g cherry tomatoes; 1 (250 g) baguette stick; 1 (250 g) Stick of onion baguette; 200 g Salami; 150 g raw ham; 1 package (150 g) Grissini; 1 Garlic clove; 500 g Gouda cheese; 500 g Raclette cheese; 300 ml White wine; 3 TSP Cornstarch; 3 TABLESPOONS cherry brandy; 7-10 Tbsp white pepper; 7-10 Tbsp grated nutmeg

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 5

400 g Broccoli
7-10 Tbsp Salt
200 g Carrots
300 g cherry tomatoes
1 (250 g) baguette stick
1 (250 g) Stick of onion baguette
200 g Salami
150 g raw ham
1 package (150 g) Grissini
1 Garlic clove
500 g Gouda cheese
500 g Raclette cheese
300 ml White wine
3 TSP Cornstarch
3 TABLESPOONS cherry brandy
7-10 Tbsp white pepper
7-10 Tbsp grated nutmeg

Directions

1
Clean broccoli, wash it and cut it into small florets. Blanch in boiling salted water for 4-5 minutes. Peel and slice the carrots. Wash and clean the tomatoes. Cut bread into thick slices, then into cubes. Arrange salami, ham, grissini, the prepared vegetables and bread on plates or in bowls. Peel garlic, cut in half.
2
Rub fondue pot with it. Remove the rind from both cheeses and grate them coarsely. Heat the wine in the pot, add the cheese, stirring constantly in a figure of eight until the cheese has melted. Stir starch with kirsch until smooth, thicken cheese mixture with it. Season to taste with pepper and nutmeg. Keep cheese fondue warm on a chef's plate. Put the prepared ingredients on a fondue fork and dip into the cheese fondue
3
With 6 people: