Sat, 13 February 2016
Chef Caroline Gray, Editor of Easy Food Magazine, has fondue two ways!
Cheese fondue
Serves 4
Ingredients:
2 tbsp cornflour
300g Gruyère cheese, grated
300g Emmental cheese, grated
1 garlic clove, cut in half
250ml white wine
1 tsp lemon juice
Method:
1 In a bowl or bag, combine the cornflour with the grated cheeses and shake to coat the cheese.
2 Rub the cut sides of the garlic clove all over the inside of a pot. Discard the garlic.
3 Bring the wine and lemon juice to a simmer in a small saucepan.
4 Stir the cheeses into the wine, adding one handful at a time and stirring gently until fully melted before adding the next handful.
5 When everything is melted, transfer to a fondue pot if you have one – if not, just bring the pot to the table.
6 Serve with cubed crusty bread, for dipping.
Chocolate fondue
Serves 4
Ingredients:
480ml cream
450g semi-sweet chocolate (50-60% cocoa solids), chopped
1 tbsp vanilla extract
1 tbsp brandy
Pinch of sea salt
Method:
1 Bring about 8cm of water to a simmer in a saucepan. Place a mixing bowl on top and ensure the bottom does not touch the water; if it does, discard some of the water.
2 Add the cream and allow to heat. When the cream feels hot to the touch, add the chocolate and whisk until smooth. Whisk in the vanilla, brandy and salt.
3 Transfer into a fondue pot, if you have one; if not, just bring the pot to the table. Serve with strawberries, for dipping.
