RECIPE
TWIXMAS CHEESY FONDUE
Serves: 4
Prep time: 20 minutes
Chill time: 10 minutes
INGREDIENTS
FOR THE FONDUE
- 250g Gruyère cheese
- 250g French Vacherin
- 1 tbsp corn flour
- 1 tbsp water
- 250ml grape juice or white wine
- 2 cloves garlic, halved
- ½ tsp lemon juice
- 1 tbsp cherry liqueur (optional)
- ½ grated nutmeg
FOR DIPPING
- Large toasted
- sourdough cubes
- Small hot left over roast potato
- Small hot left over stuffing balls
- Radishes
- Wedges of apple and pineapple
- Cornichons (small gherkins)
METHOD
- Warm the grape juice (if making for children) or white wine (if it's for adults) with the garlic cloves and lemon juice until it reaches the boil.
- Mix the corn flour with the water and whisk into the grape juice.
- Take off the heat and gradually stir in the French Vacherin and Gruyère, keep whisking until it’s melted and smooth. Add the nutmeg.
- Add the cherry liqueur (if you’re using it) and keep the cheesy sauce warm. If you have a 70’s retro fondue set - PERFECT!
- Using the fondue prongs, dip the different dippy stuff into the cheese and enjoy.
Why not try some of our fondue tips to make it an all year round activity for a fun night in at home:
- Use left over Parmesan rinds in the fondue to add extra flavour.
- Make your own croutons by slicing stale bread into cubes and seasoning with herbs and garlic, bake in the oven for 5 minutes at 200°C/180° Fan/392°F/Gas mark 6.
- Add smoked cheese for a bonfire flavour.
- Dip crunchy veg like radishes, cucumbers, fennel or celery to add in texture.
- Try umami bombs like pork scratching, pickled onions, olives, roasted cloves of garlic, crispy chicken wing pieces to dip for full on flavour.
- Dip seasonal fruit in for something sweet.
- Add some sweet heat to the pot with a drizzle of hot honey.