Fondue moitié-moitié
TM6 TM5

Fondue moitié-moitié

4.6 (88 ratings)

Ingredients

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

Nutrition
per 1 Portion
Calories
5393 kJ / 1291 kcal
Protein
71 g
Carbohydrates
91 g
Fat
65 g

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