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Gruyere and Emmental Fondue

550 calories per serving

ingredients

serves 8
350 g (12 oz) Gruyere cheese
350 g (12 oz) Emmental cheese
800 g (1 3/4 lb) white bread
1 clove garlic
1 teaspoon lemon juice
4 teaspoons cornflour
200 ml (7 fl oz) dry white wine
1 1/2 tablespoons cherry brandy
generous pinch of grated nutmeg
generous pinch of white pepper

method

1. Finely grate both cheeses. Grate the crust off the bread and cut the bread into fairly large cubes.

2. Halve the garlic and rub the inside of an earthenware fondue pot with the cut sides. Whisking continuously, melt the cheese in the fondue pot over a very low heat with the lemon juice.

3. Sprinkle on the cornflour and stir it in. Gradually add the wine and finally the cherry brandy, nutmeg and pepper. The cheese should be completely melted and the surface of the fondue slightly wrinkled.

4. Place the fondue on the dining table over a spirit lamp, adjusting the flame so that the cheese keeps nice and hot to prevent it becoming too thick. Each guest takes a cube of bread on a fondue fork and stirs it in the pot to soak up the cheese.

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