Equipment
IIngredients
For 12 people
- 800g of Comté
- 800g of Beaufort
- 400g Emmental
- 1 bunch of parsley
- 60 cl of dry white wine
- 2 tablespoons of nutmeg
- 2 tablespoons of cornflour
- 2 glasses of Kirsch liqueur
- 2 cloves of garlic
- 2 pinches of pepper
-
1 egg (yolk)
The steps
Step 1: light the brasero
In a bowl, mix the garlic, rosemary, fennel, salt, pepper, a drizzle of olive oil, and the chimichurri rub.
Step 2: cut the 3 cheeses into small cubes.
Step 3: rub the fondue pot with the garlic clove and leave it inside.
Step 4: cook
Heat the cast iron pot on the plancha of the TRIO brasero and/or the grill of the TRIO brasero (alternate depending on the hottest areas of the brasero).
Pour in 50 cl of white wine and let it heat.
In a mixing bowl, pour in the remaining white wine (10 cl), the cornflour, and the nutmeg. Stir and set aside.
When the wine 'fizzles', add the cheese (in several batches) while continuing to stir (with a wooden spoon).
The preparation is starting to become creamy and frothy, still a little liquid. Season with pepper and pour in the kirsch. It's ready to serve! At COEO we serve it with bread, small vegetables such as cherry tomatoes, celery and other accompaniments as we desire!
The egg yolk should be added to the cast iron pot when there is no more liquid left, in order to recover the rest of the cheese at the bottom!
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