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Ingredientes
- 4 tsp cornstarch
- 1 Tbsp. fresh lemon juice
- 1Â 1/4 c. dry (brut) Champagne
- 1 lrg shallot minced
- 2 c. coarsely-grated Gruyere cheese (abt 7 ounce)
- 1Â 1/3 c. coarsely-grated Emmenthal cheese (abt 5 ounce)
- 1/2 c. diced rindless Brie or possibly Camembert cheese (abt 3 ounce)
- 1 pch grnd nutmeg - (generous)
- 1 pch freshly-grnd white pepper
- 1 x French-bread baguette crust left on,
- Â Â and bread cut into 1" cubes
Direcciones
- Stir cornstarch and lemon juice in small bowl till cornstarch dissolves; set aside.
- Combine Champagne and shallot in fondue pot or possibly heavy medium saucepan; simmer over medium heat 2 min. Remove pot from heat. Add in all cheeses and stir to combine. Stir in cornstarch mix. Return fondue pot to medium heat and stir till cheeses are melted and smooth and fondue thickens and boils, about 12 min.
- Season fondue with nutmeg and white pepper. Place over candle or possibly canned heat burner to keep hot. Serve with bread cubes.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 221g | |
| Recipe makes 2 servings | |
| Calories 329 | |
| Calories from Fat 132 | 40% |
| Total Fat 15.03g | 19% |
| Saturated Fat 9.46g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 526mg | 22% |
| Potassium 230mg | 7% |
| Total Carbs 9.78g | 3% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.96g | 1% |
| Protein 12.34g | 20% |
