Cityline

Chef Massimo Capra shows us a mouthwatering fondue that is sure to be the centre of attention at your next holiday party.

 

Prep time: 15 minutes

Cooking time: 20 minutes

Ingredients for six to eight people:

- 1 lb. grated Gruyere or Emmenthaler or Alpenzeller

- 1 tsp. corn starch

- 2 egg yolks

- 1 clove garlic

- 1 ½ cups white wine

- ½ oz. Kirsch

- Grated nutmeg to taste

Method:

- Cut the garlic in half and rub the inside of a heavy bottom pot then discard, pour the wine in the pot and bring to boil, turn the fire off immediately.

- Mix the cheese with the starch, tossing it well and slowly add it to the wine stirring constantly, preferably with a wooden spoon.

- Grate the nutmeg over the cheese and cook the mixture on a low flame until the cheese is melted.

- Once it is creamy in consistency, remove the cheese from the heat and add the egg yolks and kirsch.  Stir well, then transfer to the fondue pot over a low flame for presentation and serving.

Courtesy Massimo Capra, www.massimocapra.com