4 Serves
30 Mins
Rub the inside of the fondue pot with a cut garlic clove, then discard the garlic.
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FrenchVitamin E
0 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
33 µg / 400 µgCalcium
1046 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
48 mg / 420 mgPhosphorus
695 mg / 1,250 mgPotassium
229 mg / 4,700 mgSodium
1216 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
23 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
23 g / 20 gCholesterol
122 mg / 300 mgCaffeine
0 mgNet Carbs
20 gAlcohol
0 g
Pour the dry white wine into the pot and bring to a gentle simmer over medium heat.
Gradually add the shredded Gruyère and Emmental cheeses, stirring constantly in a figure-eight motion until melted and smooth.
Whisk the cornstarch with the Kirsch in a small bowl, then stir this mixture into the cheese to thicken.
Season with a pinch of salt and pepper, then serve immediately with cubes of baguette.
22
g37
g7
g
Egyptian