It’s cold outside and just the perfect weather for sharing a delicious hot fondue served with freshly baked dough balls or waffle sticks or both! They are ideal for dipping into this scrumptious melted cheese sauce. Stir the fondue as you dip.
- 1 small garlic clove, finely chopped
- 100gs Gruyère cheese, grated
- 50gs Emmental cheese or other Swiss cheese, grated
- 240ml dry white wine
- 1 tablespoon Isabel’s Cassava flour*
- 1 teaspoon fresh lemon juice
- 1 1/2 tablespoons brandy
- Freshly ground black pepper
- Freshly grated nutmeg (optional)
Heat a medium enamelled cast-iron casserole or fondue pot, then add a tsp of olive oil and the garlic and fry until it gets a light creamy colour.
Then combine the grated cheeses with the wine, Cassava flour and lemon juice in the casserole or fondue pot and cook over a moderate heat, stirring occasionally until the cheeses begin to melt – about 5 minutes.
Add the brandy, a pinch black pepper and nutmeg. Check it for salt and if you are happy with all the flavours, just simmer it, stirring gently until creamy and smooth for approx. 10 minutes.
Don’t overcook the fondue or it could become stringy. Serve straightaway and enjoy it with a glass of your favourite wine.
Please find our waffles sticks recipe here
*The function of the Cassava flour in this recipe is to help give the fondue a velvety and silky texture and also enhance the cheese flavour.