Author Topic: Cheese fondue  (Read 19462 times)

vivacity

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Cheese fondue
« on: January 16, 2010, 06:38:32 pm »
I'd really appreciate a recipe for cheese fondue for the TMX. Not that I plan to have the TMX in the middle of the table with us dunking pieces of bread through the hole in the lid ;). I'd just like to melt the cheese etc in the TMX and then pour it into the fondue bowl. It would save me the hassle of having to stand by the stove and stir.

The weather is so cold here and a fondue would be an ideal way to get the family round the table with lots of candles flickering away to feel all cosy.

Thanks for any suggestions :)

Offline isi

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Re: Cheese fondue
« Reply #1 on: January 16, 2010, 10:48:16 pm »
Hi vivacity
This is how I do mine - perhaps you can try it some day!!

300 g Emmenthaler + 300g Gruyere 5 seconds / step 7.
3 / 8 l white wine
2 small glasses of Kirsch
20 g Mondamin flour (maize starch)
2 tsp lemon juice
Pepper + nutmeg  -     All for 10 minutes / 100 C / Level 1

Then poured into preheated Fonduepot.

Hop you like it as well!
 :-*  isi

Offline Thermomixer

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Re: Cheese fondue
« Reply #2 on: January 17, 2010, 11:16:56 am »
There's a recipe in the French book a Table avec thermomix

a rough translation of a French recipe

FONDUE SAVOYARDE


Serves 4

 800 grams of cheese 2 or 3 kinds (Comte, Beaufort, Emmental)
 150 grams of dry white wine
 1 clove garlic
 1 tbsp kirsch
 pepper
 cubes of stale bread with garlic

* Cut cheese into pieces and mix them in small quantities for 35 sec gradually increasing the speed from 4 to 8
* Add wine, kirsch and pepper and mix 5 sec at speed 8 
* Set 8 min at 90 speed 1
*  blend 10 sec at speed 8
* Rub garlic fondue pot and pour the preparation.
* Dip pieces of stale garlic bread in the cheese.

You can also soaked potatoes cut into cubes (very firm flesh) and then pay directly melted on potatoes steamed to serve with a green salad
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vivacity

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Re: Cheese fondue
« Reply #3 on: January 17, 2010, 03:02:36 pm »
Thanks for the suggestions, Isi and Thermomixer. Both recipes sound great and will be tried out asap.


Offline Cadella

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Re: Cheese fondue
« Reply #4 on: May 25, 2014, 09:33:06 am »
I tried the fondue last night - the french one - but failed to develop a silky, hot cheese mixture. Rather, I had a stringy mass of expensive cheese and liquids separate in the bowl. Even after several attempts at heating and blending. Any tips? Thank you!

Offline cookie1

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Re: Cheese fondue
« Reply #5 on: May 25, 2014, 10:18:05 am »
I honestly don't know, but I would be inclined to try a little cornflour dissolved in water to try and bring it all together. I have no reason for suggesting this, I just thought it may work.
May all dairy items in your fridge be of questionable vintage.

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