Fondue “Truffels & Champagne”
- Cheese Gruyère & Vacherin
- Servings For 4 Pers
- Prep 15 Mins
- Cook 15 Mins
- Total 30 Mins
Method
Fondue “Truffles & Champagne”
First, rub the fondue pot with the peeled clove of garlic and then take it out.
In the pot, mix together the Gruyère, cornflour, and Champagne, letting it all melt while continuously stirring the mass. Lower the temperature under the pot, add the Vacherin Fribourgeois, and continue to stir the mass until it is smooth and creamy. Let it simmer, not boil. Add kirsch. Place on a gas ring and be sure the temperature of the mass remains steady.
Grate Truffles & serve immediately!
Tip 😉 and… of course…serve this Fondue with an extra Large glass of Champagne on the side! 😉