4 servingsas neededblack pepper

British Ale Cheese Fondue

By The Culinary Cartel

4 Servings

Recipe Details

Prep Time: 10 min

Cook Time: 15 min

Cooking Technique: Saute

Yield: 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

British Ale Cheese Fondue. Use any of the following for serving: Bread, pretzel bites, apple slices, pear slices, steamed vegetables, boiled baby potatoes, sausages.

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