Enjoy a cheese fondue revisited by Chef Jonathan Garnier! Inspired by raclette, this original recipe uses blond beer as a base and combines three tasty cheeses: Gruyère, Emmental and Cheddar. A unique and friendly blend that will please everyone!
Total time : 25 min
Prep time : 5 min
Cook time : 20 min
Serves : 4
Ingredients
- 1 tbsp (15 ml) unsalted butter
- 2 shallots, finely chopped
- 1 clove garlic, finely chopped
- 1 tbsp (15 ml) sugar
- 1 bottle Alexander Keith’s India Pale Ale
- 1 tbsp (15 ml) flour
- 7 oz (200 g) grated Emmental cheese
- 7 oz (200 g) grated 3-year-old cheddar
- 7 oz (200 g) grated Gruyere cheese
- Salt and pepper to taste
Preparation
- Heat a fondue pot on the stove. Add the butter and sauté the shallots for 3 minutes over high heat.
- Then add the garlic and sugar and sauté for 1 minute.
- Deglaze everything with the beer and let it reduce by half. Add the sifted flour and, using a whisk, remove the lumps.
- Once the beer has reduced, gradually add the cheese and let everything melt over a low heat. Above all, avoid boiling the mixture. To prevent lumps from forming, continue to stir while adding the cheese. Check the seasoning.
- Transfer the mixture to the table, keeping it warm using a fondue burner.
- Enjoy with pieces of bread, boiled potatoes, cold cuts or even apples and pears cut into pieces.
