RECIPE | FONDUE POT

Serves 4 people

Maker & Monger Fondue Pot Recipe

Maker & Monger Fondue Pot Recipe

Ingredients

  • Garlic clove peeled

  • 500gm dry white wine (chardonnay) (plus 100ml warm on stand by in case fondue firms up)

  • 300gm Marcel Petite’s Comte grated

  • 300gm L’Etivaz AOC grated

  • 300gm Appenzeller or Gruyere, grated

  • 15gm cornflour

  • Espelette pepper, dried oregano, salt, black pepper for seasoning

  • 1 egg yolk

  • 1 truffle (30gm for 4 people)

Accompaniments

  • Roasted parsnip & dry aged chorizo (180°C for 40 mins and seasoned with sweet paprika)

  • Roasted cauliflower cut into florets (180°C for 25 mins)

  • Thrice cooked potatoes (preferably Dutch Creams)

  • Sourdough baguette cut into blocks

  • Grissini wrapped in bresaola (air dried beef. Substitute with Prosciutto di San Daniele)

METHOD

  1. Combine the grated cheese and add the corn flour and mix well.

  2. Crush the garlic clove and rub the inside of the fondue pot and leave the garlic in the bottom of the pot.

  3. Turn on the Fondue flame with all the vents open for max. heat.

  4. Add the wine.

  5. Once the wine starts to slowly bubble and steam, turn the heat to half way, add the cheese a handful at a time and stir constantly in a figure 8 motion, making sure each handful has melted before adding the next. Once all the cheese is added, the mixture should be perfectly smooth and combined.

  6. Add seasoning to taste and indulge with the accompaniments, stirring occasionally to keep the fondue from solidifying.

  7. Once the fondue mixture is almost finished and starting to bubble, pour the egg yolk in and mix well with a wooden spoon to create a cheesy omelette.

  8. Shave the truffle on top and enjoy this decadent “dessert”.

Troubleshooting

If your fondue mixture becomes too thick or has combined into a new cheese, have a cup of warm wine on stand by, add a little bit at a time and use a whisk and whisk very quickly to break down the mixture to the smooth silky fondue again.

If the mixture is too wet, turn the fondue heat down to a minimum and add a teaspoon of cornflour in 20ml of wine and stir well.