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The Gruyere and Boreal Gin Fondue

Difficulty Level: Easy
Not spicy
4-6 persons
La Fondue Gruyère et Gin Boréal

Fondussimo invites you to celebrate the holidays with a comforting fondue that will transport your guests to the heart of a snow-covered forest... with some cheese to fill your belly! Savour every bite of our Gruyere and Boreal Gin Fondue, a unique fusion of the spirit's herbaceous aromas with the creaminess of a traditional cheese that's as perfect as ever in a fondue.

Flavourful smoked salmon, soft bread cubes, juicy grapes and much more; feel free to dip any sweet or savoury topping in this rosemary-scented blend. A real delight that will disappear in the blink of an eye!

For an original boreal touch that's sure to impress your guests, we suggest adding marinated spruce shoots to the table! Enjoy!

La Fondue Gruyère et Gin Boréal

  • Ingredients

    When using the Evolution Mini, reduce the amount of ingredients by about one-third.

    For the fondue:

    • 375 ml (1 1/2 cups) of white wine
    • 60 ml (1/4 cup) of Ungava gin (or herbaceous or boreal gin)
    • 30 ml (2 tablespoons) of chopped garlic
    • 5 ml (1 teaspoon) of chopped fresh rosemary
    • 2 pinches of nutmeg
    • Pepper to taste
    • 600 g (approx. 1 1/3 lb) of grated Gruyere cheese
    • 30 ml (2 tablespoons) cornstarch

    For garnishes (as desired and to taste):

    • Italian meatballs, cooked
    • Smoked salmon
    • Medium-sized shrimp (size 31/40), cooked and peeled
    • Bagel chips
    • Bread baguette cubes
    • Red and green grapes
    • Gala apple cubes
    • Parisian potatoes, cooked
    • Half peppers of various colours
    • Wild mushrooms (shiitake, oyster, coffee)
    • Pickled spruce sprouts

  • Preparation

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

    1. In a saucepan, combine the white wine, gin, garlic, rosemary and nutmeg. Season with pepper. Bring to a boil, then reduce heat to low.
    2. In a large bowl, combine the Gruyere and cornstarch. Gradually add cheese to saucepan, stirring constantly, until melted.
    3. Pour the required amount of broth into the ceramic bowl of the fondue pan. Reserve remaining broth.

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