Fondue
Credited to: Coeliac UK
Kcal: 357.0
Serves 6
10 mins prep
20 mins cooking time
Ingredients
- 1 clove garlic, halved
- 290ml white wine
- ½ lemon, juiced
- 225g Emmental cheese grated
- 225g Gruyère cheese grated
- 1 tsp cornflour
- 1 tbsp kirsch
- Gluten free cubed bread pieces and crudités for dipping
Method
- Rub the inside of the fondue pot with the halves of garlic
- Add the wine and lemon juice to the pot and heat until boiling. Lower the heat and gradually add the cheeses until melted, stirring all the time
- Blend the kirsch with the cornflour. Add to the cheese mixture and cook gently until the mixture is smooth - don't let it boil or it will burn
- Serve with fondue prongs for dipping the bread cubes or vegetables into the cheese.
Nutritional information per serving
Kcal
357
Fat
24g
Carbs
5g
Protein
21g
Fibre
1g
