Gruyere fondue with fino sherry and clove
Cooking Time
Serves
Preparation Time
Ingredients
If the weather is cold enough out there to make you scowl, this is a wonderful recipe from Heston Blumenthal that will decidedly warm you up. Just be careful you don’t dribble too much - it’s not a good look at a fondue party…
750g fino sherry
9 cloves of garlic, crushed
8 black peppercorns
6 sprigs of thyme
16g sodium citrate (available from chemists)
850g Gruyere cheese, grated
1 tsp ground clove
Instructions
Combine the sherry, garlic, peppercorns, and thyme in a saucepan and bring to a simmer. Remove from the heat and allow to infuse for 10 minutes and then strain. Pour the infused sherry into a pan and begin to heat, whisking in the sodium citrate. Transfer this mixture to the fondue bowl and heat over the flame. Slowly stir in the Gruyere cheese until it is all incorporated and evenly fluid. Sprinkle the top with the clove and stir in to incorporate. Serve with cubes of country bread.
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