British Ale Cheese Fondue

By: The Culinary Cartel

British Ale Cheese Fondue
cuisine icon Cooking Technique
Saute
cuisine icon Keywords
4 servings, as needed, black pepper, bread: cubed, cheese, cook 15 min, cornflour, emmental cheese, garlic clove, golden ale, grated, ground nutmeg, gruyere cheese, lemon juice, prep 10 min, saute

prep icon Prep Time
10 min
cook icon Cook Time
15 min

serving icon Servings
4 Servings
Ingredients
  • 1 garlic clove
  • 350 ml golden ale
  • 1 tbsp cornflour
  • 1 tbsp lemon juice
  • 400 g Gruyere cheese, grated
  • 200 g Emmental cheese, grated
  • 1 pinch black pepper
  • 1 pinch ground nutmeg
  • Bread: cubed, as needed
Instructions
  • Peel, then squish your garlic clove. Rub the squished garlic around the inside of the inner pot to lightly flavour it, then discard.
  • Pour the ale into the pot, select Sauté, Medium/Normal and set the time to 15 Minutes. Heat the ale until warm.
  • Place the cornflower into a bowl, along with the lemon juice and just enough additional water to loosen the cornflower to the consistency of double cream.
  • Pour the cornflower mixture into the warm ale, while whisking constantly. Cook until the ale mixture thickens.
  • Change the Sautétemperature to Low/Less, then add the cheese into the thickened ale mixture a handful at a time. Mix well between each addition until the cheese is fully melted and repeat until all the cheese is added.
  • Season the fondue with a pinch of pepper and nutmeg, then press Cancel.
  • Select Keep Warm to keep your fondue gooey and melty whilst serving.
  • Serve the fondue straight out of the Instant Pot alongside accompaniments of choice
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