Summer Cheese Fondue Swiss Style
This is the cheese fondue for the summer months. Yes in the summer. Delicious and fresh with lots of cheesy goodness. Recipe for 4 people.
Ingredients
- 15 grams of summermorel mushrooms dried. Soak them in luke warm water for 30 minutes and chop in little pieces and put a side. Or 7 finely diced fresh summer morel mushrooms
- 800 grams of young potatoes precooked for 15 minutes till ready in lightly salted water
- 15 Cl of beefstock
- 2 cloves of garlic
- 750 grams of 12 month old gruyere cheese grated
- 250 grams of Vacherin or alternativly Emmenthal cheese grated
- 4 Tspn Maizena (fine corn flour
- 2.5 CL Kirsch
- 4 DL dry white wine or rosé
- 1 Small Finely diced 2mmx2mm Turnip
- Crushed pepper and fresh nutmeg to taste
- Optional sousvide cooked duckbreast (53 degrees for 2 hours. 5 min fry on the fat side and 1 min on the other side. Let rest and slice in 4 mm slices. THis is excellent to dunk in the wonderful fondue creation. Or use beautiful slices of steak.
1Gently fry the finely diced turnip. Set a side
2In a pan add the stock and corn flour. Combine gently and avoid lumps. Add 1 diced clove of garlic. Add the cheese and melt it gently. Combine until you have a unified mass. Gently add the wine and keep stiring. Add the kirsch to taste and some pepper and a little nutmeg.
3Prepare the fondue pot by rubing the insude with a clove of garlic. Once finished chop fine and add to the cheese fondue. Transfer to contents from the pot to the fondue pot
