Pink Fondue
4 servings
30 minutes
Pink fondue is an exquisite version of the classic Swiss dish with a French charm. It combines delicate Gruyère and Emmental that melt in aromatic sweet red wine enriched with notes of lemon and potato starch for a smooth texture. Kirsch adds a touch of zest, while nutmeg and black pepper enhance the flavor depth. The origins of fondue trace back to the Alps, where it served as a warming and hearty meal for shepherds. Pink fondue is not just a cheesy treat but a gastronomic ritual that brings friends and family together at one table. Serve it with pieces of white bread, enjoying the velvety taste and richness of textures. It pairs wonderfully with light white wines or fruity red drinks, creating an unforgettable moment of gourmet pleasure.
1
Rub the pot inside with garlic. Grate the cheese coarsely and mix it in the pot. Place the pot over medium heat, add wine, lemon juice, and starch, stirring constantly until the cheese melts.
- Garlic: 1 clove
- Gruyere cheese: 300 g
- Emmental cheese: 300 g
- Sweet red wine: 0.25 l
- Lemon juice: 1 teaspoon
- Potato starch: 1 tablespoon
2
Add kirsch, pepper, and nutmeg. When the mixture is homogeneous, place the pot on the burner to keep the cheese constantly boiling. Dip pieces of white bread.
- Kirsch: 2 tablespoons
- Ground black pepper: to taste
- Nutmeg: to taste