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Fondue moitié-moitié

Fondue moitié-moitié
4.6 125 ratings
Prep. 5min
Total 20min
4 Portionen
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Ingredients

  • Knoblauchzehen
    2
  • Gruyère in Stücken (3 cm)
    400 g
  • Freiburger Vacherin in Stücken (3 cm)
    400 g
  • Maisstärke (z. B. Maizena)
    2 EL
  • Weisswein, trocken
    200 g
  • Kirsch nach Belieben
    15 g
  • Pfeffer, frisch gemahlen
    1 Prise
  • Muskatnuss, gemahlen
    1 Prise
  • Paprika edelsüss gemahlen
    1 Prise
  • Weissbrot in Würfeln (3 cm)
    700 g

Difficulty

easy

Nutrition per 1 Portion

Protein 71 g
Calories 5393 kJ / 1291 kcal
Fat 65 g
Carbohydrates 91 g

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