Savoyard fondue in the brazier
Savoyard fondue is a rather special recipe that mixes three cheeses: Comté, Beaufort and Gruyère de Savoie.
All over the world, everyone has their own version of cheese fondue and at COEO we wanted to share ours!
A fondue prepared on the TRIO brazier!
Hardware
- 1 brasero TRIO
- 1 grille amovible pour brasero TRIO
- 1 saladier
- 1 cuillère en bois
- 1 couteau
- 1 cocotte fonte
Ingredients
For 12 people:
- 800g de Comté
- 800g de Beaufort
- 400g d’Emmental
- 60 cl de vin blanc sec
- 2 cuillères de muscade
- 2 cuillères de maizena
- 2 verres de liqueur de Kirsch
- 2 gousses d’ail
- 2 pincées de poivre
- 1 oeuf (jaune)
Light your TRIO brazier.
Cut the 3 cheeses into small cubes.
Rub the fondue pot with the garlic clove and leave it in.
Heat the cast iron casserole dish on the TRIO brazier plancha and/or the TRIO brazier grill (alternate according to the hottest areas of the brazier).
Pour in 50 cl of white wine and let it heat up.
In a bowl, pour the remaining white wine (10 cl), cornflour and nutmeg. Stir and set aside.
When the wine ‘wriggles’, pour in the cheese (in several batches) without stopping stirring (with a wooden spoon).
The preparation starts to be smooth and fluffy, always a little runny. Season with pepper and pour in the kirsch. It’s ready to serve! at COEO we serve with bread, small vegetables such as cherry tomatoes, celery and other side dishes according to our desires!
The egg yolk should be put in the cast iron casserole dish when there is no liquid left, in order to collect the rest of the cheese at the bottom!
Did you know?
The first traces of fondue were found in Switzerland, in a Zurich manuscript from 1699!
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Brazier TRIO 98 Black – H1001500,00 € -
Brazier TRIO 98 Corten – H1001350,00 € -
GRID 82139,00 € -
BARRIER 8235,00 € -
BARRIER 9839,90 €
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Grid 98149,00 €
