The Catalan TableMoitié-Moitié Fondue
The Motié-Motié fondue is a silky cream that harmoniously melts with the intense character of half Gruyère and the smoothness of Vacherin Fribourgeois, enriched with dry white wine and a subtle touch of cherry brandy.
Ingredients
Servings:
4
Ingredients
- 350 grsGruyère
- 350 grsVacherin Fribourgeois
- a splash of dry white wine
- a splash of Kirsch
- garlic
- corn flour (NOT cornstarch)
- bread
Nutritional Information
Per serving
Calculated for 4 servings
Calories
813 kcal
Protein
51.1 g
Fat
55.9 g
Carbohydrates
12.9 g
Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.
Step-by-step Guide
A Fondue Burner
- Before starting, thoroughly rub the inside of the saucepan with a halved clove of garlic to infuse it with aroma.
- Add 300 ml of dry white wine and 50 ml of cherry brandy to the saucepan. Carefully ignite the wine to flambé it and wait until the alcohol completely evaporates, about 2-3 minutes.
- Once the alcohol has evaporated, add the cheese: 200 g of Gruyère and 200 g of Emmental, grated, over low heat. Stir continuously until the cheese is fully melted.
- If desired, you can add a little corn flour (about 5 g) to thicken the mixture, but ensure it is not cornstarch. Stir until smooth.
- Cut the country bread into small cubes, approximately 2 cm on each side, to facilitate dipping.
- With the help of long skewers, dip the bread cubes into the melted cheese, ensuring they are well covered to enjoy maximum flavor.
Original recipe
View or download the original PDF document.