Rub the fondue pot with cut garlic. Stir cornstarch into 25 g cold water.

Ingredients

• 8 gGarlic, raw
• 300 gAlcoholic beverage, wine, table, white
• 300 gCheese, gruyere
• 300 gCheese, swiss
• 18 gCornstarch
• 25 gBeverages, water, tap, drinking

Method

1. Rub the fondue pot with cut garlic. Stir cornstarch into 25 g cold water.
2. Heat wine to 85 °C. Stir in both grated cheeses by handfuls, letting each melt before adding more.
3. Pour in the starch slurry and stir for 5 minutes to a glossy smooth emulsion that falls slowly from a spoon. Serve at once.