Fondue normande

Name: Fondue normande (Normandy Fondue)
Yield: Serves 4
Cuisine: France
Ingredients: 1¼ lb (625 g) hard French or Swiss cheese (e.g., Emmenthal or Comte), grated; 1¼ lb (625 g) hard French or Swiss cheese (e.g., Emmenthal or Comte), grated; 1 clove garlic, crushed; 10 fl oz (300 ml) unsweetened apple juice; Cubes of fresh bread; 2 teaspoons sweet paprika; 1–2 pinches of grated nutmeg; 2 teaspoons cornflour; 6 teaspoons lemon juice; 1¼ lb (625 g) hard French or Swiss cheese (e.g., Emmenthal or Comte), grated; 1¼ lb (625 g) hard French or Swiss cheese (e.g., Emmenthal or Comte), grated

Normandy Fondue

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

Ingredients

1 clove garlic, crushed
10 fl oz (300 ml) unsweetened apple juice</

Europe
France
Side dish
Starter
Mediterranean
Normandy
Vegetarian

Method

Rub the garlic around the fondue pot, add the apple juice and bring it to the boil. Pop in the cheese and the cornflour mixed with the lemon juice. Reduce the heat. Whisk from time to time until it’s all gooey and good. Season with paprika and nutmeg and serve with the cubes of bread for dipping.