Serves 4 – Recipe adapted from a recipe on the SBS food website.
“If you have any fondue and or ciabatta left over, it is delicious in a toasted sandwich”
Ingredients
400 grams Gruyere Cheese
200 grams Raclette (use another 200gms of Gruyere if you cannot source Raclette)
300 mls of your ‘pfavourite” Pfeiffer white wine
2 teaspoons Pfeiffer Seriously Fine (Kirsch if you prefer to be more traditional)
2 tablespoons cornflour (optional but will help bind the sauce)
Loaf of ciabatta bread, cut into bite-sized pieces
Method
Add the white wine to a pot and put it over a low heat on the stove. Heat the wine until close to boiling.
Gradually add the cheeses, stirring constantly. When they have melted, add the Seriously Fine (if you are using the cornflour, stir it into the Seriously Fine beforehand). The fondue should have a creamy consistency.
Transfer the pot carefully onto a fondue burner to keep warm and serve immediately.
Serve with the bread pieces. While dipping the bread into the mixture, make an 8 formation with your skewer as you swirl, to keep the mixture smooth. Reduce the intensity of the flame as the mixture reduces.
Enjoy with a glass of Pfeiffer Chardonnay.
