Fondue
- Serves:
- 6
- Course:
- Dinner
- Prep:
- 10 mins
- Cook:
- 20 mins
- Total time:
- 30 mins
Credited to: Coeliac UK
Nutritional Information
-
KCal
357 -
Protein (g per Serving)
21 -
Carbohydrates (g per Serving)
5 -
Fibre (g per Serving)
1 -
Fat Contents (g)
24 -
Sugars (g per serving)
0.6
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.