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Savoyard fondue with Williamine (traditional method & Thermomix)

Prep Time 15 min mins
Cook Time 15 min mins
Total Time 30 mins
Racing: , , ,
Difficulty: Easy
Servings: 4
Description

In winter, we love to organise dinners where we treat our guests to the delicious, convivial cuisine that can also be found in my beloved mountains! Fondue is one of our great favourites. For years I simply bought the ready-made packets of fondue from the supermarket, until one day our local shop ran out. We found ourselves dreaming of a magnificent fondue... without finding one anywhere. So I quickly looked up recipes online, bought the right cheeses and off we went. The result: the best fondue I've ever tasted. Since then, we've always made it at home. It's incredibly simple, and I know exactly what ingredients I'm putting in.

THE STEP-BY-STEP THERMOMIX VIDEO RECIPE HERE.

Ingredients
  • 2 pods garlic
  • 400 g Gruyère cheese
  • 200 g of Comté
  • 200 g Emmental
  • 320 à 420 g white wine (according to taste)
  • 20 g cornstarch
  • 20 g Williamine pear or Kirsch (according to taste)
  • Pepper
  • nutmeg
Instructions
  1. 1
    TRADITIONAL METHOD
    Traditional version
    1. Peel and chop the garlic cloves. Rub the inside of the fondue pot with it.
    2. Cut the cheeses into small cubes or grate them.
    3. Place the cheeses in the fondue pot with the white wine and melt over a low heat, stirring continuously with a wooden spoon.
    4. Mix the cornflour with 20 g of white wine and the liqueur. Stir into the melted cheese mixture.
    5. Season with pepper and nutmeg.
    6. Serve immediately with white bread, baby onions and gherkins.
    Variation: add a green salad and cold meats for a complete meal.

    THERMOMIX® METHOD
    Thermomix version
    1. Place 2 cloves of garlic in the bowl → 3 sec / speed 8
    2. Add the Gruyère, Comté and Emmental cheese pieces → 10 sec / speed 7
    3. Add 300 g white wine → 8 min / 90 °C / speed 2
    4. In a small bowl, mix 20 g white wine with 20 g cornflour and 20 g Williamine or Kirsch, then pour into the Thermomix bowl. Add pepper and nutmeg.
    5. Cook for a further → 3 min / 100 °C / speed 3
    6. Pour into a fondue pot and serve with bread, spring onions and gherkins.

    Variation: add a green salad and cold meats for a complete meal.
Read it online: https://auxdelicesdecaroline.com/en/recipe/fondue-savoyarde-a-la-williamine-methode-traditionelle-thermomix/