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Ingredients
When using the Evolution Mini, reduce the amount of ingredients by about one-third.
For the fondue:
- 500 ml (2 cups) dry white wine
- 15 ml (1 tbsp.) minced garlic
- Ground pepper to taste
- 400 g (approx. 1 lb.) cubed Brie cheese (with the crust removed)
- 400 g (approx. 1 lb.) grated Swiss cheese
- 20 ml (4 tsp.) cornstarch
For the croutons:
- 1/2 loaf 500 g walnut bread, cubed
- 15 ml (1 tbsp. tablespoons olive oil
- Salt and pepper to taste
Suggested toppings :
- 750 ml (3 cups) cooked tortiglioni
- 250 ml (1 cup) red grapes
- 1/2 container spinach and ricotta ravioli, 350 g, cooked
- 1 package antipasto meats, 175 g
- 15 to 20 new potatoes, cooked and halved
- 10 to 12 asparagus, cooked and cut into sections
- 10 to 12 Brussels sprouts, cooked and halved
- 1 lobster, cooked and shelled, meat cut into pieces
- 1 apple, cut into quarters
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Preparation
To make this fondue, you must use the corresponding ceramic bowl for your Evolution set. For more details, please consult our FAQ.
- Heat oven to 180°C (350°F).
- In a bowl, toss bread cubes with oil. Season with salt and pepper.
- Spread bread cubes on a baking sheet lined with parchment paper. Bake for 10 to 12 minutes, stirring occasionally, until croutons are dry and golden. Remove from oven and let cool.
- In the Fondussimo pan, pour 1 liter (4 cups) of hot water. Add the ceramic container to the pan to create a bain-marie. Heat between levels 1-3.
- In a saucepan, combine white wine and garlic. Season with pepper. Bring to a boil, then reduce heat to low-medium. Gradually add cheeses, stirring with a wooden spoon between each addition. Cheese should melt slowly, without forming bubbles, to bind better with the wine and maintain an even texture..
- In a small bowl, dissolve cornstarch in a little cold water. Stir the cornstarch into the cheese mixture. Heat for 1 minute, stirring constantly.
- Taste the cheese broth and adjust seasoning if necessary.
- Pour required amount of broth into ceramic container. Reserve remaining broth. Heat cheese broth to 2°C during mealtime
- Serve cheese broth with croutons and toppings of your choice.
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