Fondue “Camenbert & Bubbly Prosecco”

  • Created By
    Gruyère & Emmental & Camembert
  • Shared On
    11/18/14
  • Posted In
    Cheese Fondue
  • Fondue “Camenbert & Bubbly Prosecco”
  • Fondue “Camenbert & Bubbly Prosecco”
  • Fondue “Camenbert & Bubbly Prosecco”
Rating:
Servings:
For 4 Pers
Prep Time:
25 Mins
Cook Time:
20 Mins
Total Time:
45 Mins
A word from the cook
Enjoy the combination of flavors!
Ingredients

♣ 4 teaspoons cornstarch
♣ 1-2 tablespoon fresh lemon juice
♣ 300 dl of dry Prosecco
♣ 2 shallots, chopped
♣ 300 g / 10 oz grated Gruyère
♣ 200 g / 7 oz grated Emmental
♣ 150 g / 5 oz diced rindless Camenbert
♣ Generous pinch of ground nutmeg
♣ Pinch of ground white pepper
♣ 1 French-bread baguette, crust left on, bread cut into 1-inch cubes

Instructions

Fondue ” Camenbert & Bubbly Prosecco” 
Stir cornstarch and lemon juice in small bowl until cornstarch dissolves; set aside.
Combine Prosecco and shallot in fondue pot or heavy medium saucepan; simmer over medium heat 2 minutes.
Remove pot from heat.
Add all cheeses and stir to combine. Stir in cornstarch mixture.
Return fondue pot to medium heat and stir until cheeses are melted and smooth and fondue thickens and boils, about 12 minutes.
Season fondue with nutmeg and white pepper.
Place over candle or canned heat burner to keep warm.
Serve with bread cubes.
Tip 😉
A chilled  glass of Prosecco would make a great addition 😉

0 Notes

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