SWISS CHEESE FONDUE (THE BEST) | RICARDO
|2 small garlic cloves, lightly crushed|
|14 oz (400 g) cave-aged Gruyère cheese, grated|
|3.5 oz (100 g) Emmental cheese, grated|
|3.5 oz (100 g) Swiss Vacherin cheese, grated|
|4 tsp cornstarch|
|Freshly ground black pepper, to taste|
|Freshly grated nutmeg, to taste|
|1 1/4 cups (310 ml) Riesling (or other dry white wine)|
|4 tsp (20 ml) Kirsch (optional)|
|Fresh or day-old bread, loaf or baguette, cubed|
|Green apple, cut into pieces|
|Cooked sausage or dry sausage, sliced|
|Broccoli or cauliflower, blanched|
- Swiss Cheese Fondue (The Best)
Calories 673 calories
How do you make Vacherin?
We have the French to thank for the impressive, yet simple, dessert of vacherin, which is made by layering meringue discs and ice cream. This recipe uses ready-made ice cream, but you can substitute your favourite home-made ice cream (chocolate with roasted hazelnuts is a good flavour combination). 1. Preheat the oven to 150°C (300°F/Gas 2).
How to cook Vacherin Mont-d’or cheese?
Use one whole Vacherin Mont-d’Or. Place on a sheet of aluminium or in a baking dish. 2. Pierce several slits with a fork (as you would a pastry mixture). You can also insert 1or 2 garlic cloves into the slits. 3. Drizzle the surface of the cheese with one declitre of dry white wine. 4. Place in a preheated oven at 200° and bake for 25 minutes. 5.
What is a Vacherin?
A vacherin is also a cold dessert made of a ring of meringue filled with ice cream and/or chantilly cream, so-called because its shape and colour are similar to the cheese.
Why is a Vacherin eaten with a spoon?
It’s so soft that, traditionally, it is eaten with a spoon. A vacherin is also a cold dessert made of a ring of meringue filled with ice cream and/or chantilly cream, so-called because its shape and colour are similar to the cheese.