You can make delicious cheese fondue even if you don’t have hand a special saucepan with a burner. Cheese Sauce Container will serve a bread bowl previously baked in the oven and rubbed inside with garlic. In addition, you can eat it after how the whole cheese sauce will end. Your company will be expected a nice bonus in the form of a delicious crust of bread with the aroma of garlic and the rest of the cheese on it. For cheese sauce, heat beer on the stove with a little lemon juice and dissolve in it a mixture of grated gouda, emmental and starch. With such a combination of taste and the aroma of your fondue will be very saturated, and the consistency will be long will remain viscous without heating. Share with friends: 
Time: 45 minutes Complexity: easy Servings: 10-12 The recipes use volumetric containers of the following volumes: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 tsp Dijon mustard
- 1 clove of garlic, cut in half along
- 2 apples, sliced
- 2 ripe pears, sliced
- Loaf 700 gr. bread with a crust
- 240 gr. gouda cheese grated
- 240 gr. Emmental cheese grated
- 2 tbsp. l corn starch
- 1 bottle of 0.33 liters lagers
- 2 tbsp. l freshly squeezed lemon juice
Recipes with similar ingredients: Dijon mustard, garlic, apples, pears, white bread, gouda cheese, emmental cheese, starch, beer light lemon juice
Recipe preparation:
- Preheat the oven to 175 ° C.
- To make a bread bowl, cut it with a serrated knife top 1/4 of the bread and set aside. Empty the loaf cutting the crumb in a circle and leaving a wall 2.5 cm thick. Pull out crumb with your hands, not forgetting to leave the bottom of the bowl about the thickness of 2.5 cm. Cut the crumb into cubes and set aside to serve to the dip.
- Place the bread bowl on a baking sheet and place in the oven until it will not warm up and become covered with a golden crust inside, for about 30 minutes.
- In the meantime, cook the fondue. In a medium bowl mix Gouda and Emmental cheeses with corn starch. Interfere fingers until grated cheese is completely covered with starch.
- In a medium-sized pot of non-reactive material, mix beer and 1 tbsp. l lemon juice. Put on medium heat and Preheat for 2–3 minutes. Add big handfuls of cheese, stirring with a wooden spoon. Keep cooking and stir until all the cheese has melted, about 5 minutes. When the mixture becomes homogeneous, stir in the mustard and the remaining 1 tbsp. l lemon juice. Salt.
- Remove the bread bowl from the oven and let it cool slightly, about 5 minutes. Rub the entire inner surface of the bowl with a slice garlic. Pour the hot fondue into a warm bread bowl. Serve with apples, pears and previously diced bread cubes.
