Fondue “Emmentaler in Champagne”

Fondue “Emmentaler in Champagne”
Rub the Fondue pan with garlic.
Stir in Champagne, cornstarch, mustard and pepper. Bring to a boil, cook and stir for 2 minutes or until thickened.
Add honey and heat through. Remove from the heat.
Combine cheese and lemon juice; gradually stir into champagne mixture until melted. Keep warm. Sprinkle with nutmeg. Serve with white French bread cubes.
Tip 😉
Serve with pineapple slices 😉 & a glass of cooool Campagne – whether it’s a dry brut or a sweeter demi-sec, taste it yourself 😉