1 clove garlic, halved
125 ml (4 fl oz) 1/2 cup dry white wine
155 ml (5 fl oz) 2/3 cup single (light) cream
375 g (12 oz) Camembert cheese, rind removed
3 teaspoons cornflour
4 tablespoons Calvados brandy
Cubes of French bread and chunks of apple, to serve
125 ml (4 fl oz) 1/2 cup dry white wine
155 ml (5 fl oz) 2/3 cup single (light) cream
375 g (12 oz) Camembert cheese, rind removed
3 teaspoons cornflour
4 tablespoons Calvados brandy
Cubes of French bread and chunks of apple, to serve
method
1. Rub the inside of fondue pot with cut side of garlic. Pour in wine and cream and heat until bubbling.
2. Cut cheese into small pieces, then add to the pot and stir over a gentle heat until melted.
3. In a small bowl, blend cornflour smoothly with Calvados, then add to cheese mixture and continue to cook for 2-3 minutes until thick and creamy, stirring frequently.
4. Serve with cubes of French bread and chunks of apple.
2. Cut cheese into small pieces, then add to the pot and stir over a gentle heat until melted.
3. In a small bowl, blend cornflour smoothly with Calvados, then add to cheese mixture and continue to cook for 2-3 minutes until thick and creamy, stirring frequently.
4. Serve with cubes of French bread and chunks of apple.
serving amount
serves 4 - 6
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