Mini cheese fondue with dippers

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• Caraline

  30 September 2008

  Caraline rated and commented on this recipe

  

  Use the same quantities but serve in 4 individual pots with a selection of mini gherkins, cauliflour florets, large croutons etc as a starter with a difference!

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• martha

  13 January 2009

  martha commented on this recipe

  well, what did I do wrong? I had a lumpen cheesey mass and lots of cheese sweat - urgh

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• Gubsie

  07 December 2010

  Gubsie commented on this recipe

  Don't bother! Sounds great but doesn't work, I specially bought some shot glasses to serve this in at a 70s drinks party but the cheese doesn't melt into the wine properly so impossible to 'pour' into individual pots, it hardens even quicker off the heat, so a solid chewy mass of Gruyere at bottom of each pot to try to spear up - and being stringy cheese it goes - well - stringy when you lift it to your mouth. A party talking point for all the wrong reasons!!

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• indiawebb

  10 February 2012

  indiawebb commented on this recipe

  I tried this recipe but added 1/2tbsp of cornflour, it binds everything together.

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Ingredients

• 3 tbsp white wine
• 75g emmental , grated
• 75g Gruyère , grated
• 2 tbsp single cream
• 1 pack thin breadsticks

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Difficulty and servings

Makes 12

Preparation and cooking times

Ready in 15 minutes

Ingredients

• 3 tbsp white wine
• 75g emmental , grated
• 75g Gruyère , grated
• 2 tbsp single cream
• 1 pack thin breadsticks

Per serving

88 kcalories, protein 4.5g, carbohydrate 5.8g, fat 5.1 g, saturated fat 2.8g, fibre 0.2g, salt 0.35 g

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