This afternoon Yvonne and a group of hungry students braved Byron’s 32 degree temperatures to cook and eat fondue (traditionally a dish eaten in winter in Switzerland).
For those of you that don’t know, Yvonne is actually from Switzerland, having moved here from Basel 30 years ago. She brought from home her magic ingredient, Pflümli, a 40 percent proof liqueur made from prunes, which she used instead of the more traditional kirsch that features in the recipe below.
600g shredded cheese (50/50 Gruyere and Emmental)
I garlic clove
A third of a bottle of white wine
3 teaspoon of cornflour
3 small glasses kirsch
Ground pepper and nutmeg to taste
Rub a heavy saucepan or fondue pot with the split garlic clove.
Dissolve the cornstarch in the kirsch.
Put the cheese and wine into the pan and slowly bring to a boil, stirring constantly.
When the cheese is completely melted, add the kirsch and cornflour mixture, stirring vigourously.
Continue to cook and season to taste with pepper and nutmeg.
Serve over an alcohol lamp or candle plate warmer so the cooking can continue on a low heat.
Now enjoy by dipping in small pieces of bread, meat or vegetables speared on a fondue fork.
Keep stirring with your bread as you dip.
NB. It’s tradition that anyone who loses their bread in the pan must either pay for a round of beer or a bottle of wine, or, alternatively, kiss the person sitting next to them!