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The

fondue au fromage

,

which comes from the western Alps,

is one of the most popular New Year's Eve dishes alongside raclette - but it also tastes good the rest of the year as long as it's nice and cold outside.

For all those who do not have a fondue pot in their kitchen equipment, here is a variant that works very well without it.

ingredients

(Quantities for 4 people)


300 g Gruyère


200 g Emmentaler


100 g Reblochon


40 g butter


2 tablespoons flour


500 ml milk


50 ml white wine


2 tablespoons kirsch *


white pepper to taste


2 plates of teaspoon puff pastry


1 egg yolk

preparation

1.

Preheat the oven.

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2.

Peel off the garlic and rub the pie molds * (4 x 10 cm in diameter and approx. 300 ml) with a clove of garlic.

3.

Melt the butter in a saucepan and sweat the flour in it.

Slowly stir in the milk with a whisk, bring to the boil briefly and then simmer over a medium heat for 15–20 minutes.

4.

Meanwhile, grate the three types of cheese finely.

After 20 minutes add to the milk and stir in over low heat until everything is melted.

Top up with white wine.

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5.

Finally season with salt, pepper, nutmeg and kirsch and pour into the ovenproof molds.

6.

For the puff pastry hoods, halve the puff pastry and roll it out on a floured work surface so that it is slightly larger than the diameter of the molds.

7.

Whisk the egg yolks with a tablespoon of water and brush the puff pastry with it.

Place on the molds with the coated side and press down the overlapping edges well.

Finally, brush the top of the dough with egg as well.

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8.

Bake in a preheated oven at 200 ° C top and bottom heat for 15–20 minutes.

Boiled potatoes, pear wedges, white bread and Bündnerfleisch go well with dipping.

Tip: Mix cheeses of the same age so that the melt is the same and the mixture is homogeneous.

If the cheese is too thin, mix 1 teaspoon cornstarch with the wine and add.

*

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