Cheese fondue
Traditionally thickened with cornstarch and eaten with bread. Xanthan gum does the first job in a fraction of the quantity, and vegetables and cured meat do the second better than bread ever did.
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Ingredients
For the whole dish · serves 6
- Gruyere13 oz
- Emmental8½ oz
- Dry white wine8 fl oz
- Broccoli and cauliflower1 lb
- Garlic cloveone, halved, to rub the pot
- Xanthan guma quarter teaspoon for the pot
- Kirscha splash
- Black pepperto taste
Served with
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+2g net · 114 kcal · 10 min · together 7g net, 524 kcal
Method
6 steps · 30 minutes
- Rub the cut garlic hard around the inside of the pot and leave it in. This is not a garnish step and it flavors the whole thing.
- Grate the cheese rather than cubing it. Cubes melt from the outside and the last of them never quite goes.
- Warm the wine to steaming but never boiling, then add the cheese a handful at a time, stirring in a figure of eight.
- Adding it all at once is how fondue splits into oil and rubber, and there is no fixing it once it does.
- Sprinkle the xanthan over from a height and whisk hard. Tipped in as a lump it forms slippery clumps that will not disperse.
- Blanch the vegetables for 2 minutes so they are firm but not raw, and keep the pot at the lowest possible heat at the table.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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