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The Reinvented Brie and Swiss Fondue

Difficulty Level: Intermediate
Not Spicy
4-6 persons
La Fondue Brie et Suisse réinventée
Rediscover the pleasure of cheese fondue with this irresistible recipe! With a variety of dipping ingredients such as generous chunks of lobster, Brussels sprouts and stuffed pasta, you'll never get bored!
La Fondue Brie et Suisse réinventée

  • 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

  • Preparation

    To make this fondue, you must use the corresponding ceramic bowl for your Evolution set. For more details, please consult our FAQ.

    1. Heat oven to 180°C (350°F).
    2. In a bowl, toss bread cubes with oil. Season with salt and pepper.
    3. 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.
    4. 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.
    5. 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.. 
    6. In a small bowl, dissolve cornstarch in a little cold water. Stir the cornstarch into the cheese mixture. Heat for 1 minute, stirring constantly.
    7. Taste the cheese broth and adjust seasoning if necessary.
    8. Pour required amount of broth into ceramic container. Reserve remaining broth. Heat cheese broth to 2°C during mealtime
    9. Serve cheese broth with croutons and toppings of your choice.

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