Serves 4 • Prep 50’ • Easy • Vegetarian
THE LUXEMBOURG VERSION OF A GOOD TRADITIONAL FONDUE
100 ml white wine
2 garlic cloves
2 tbsp cornstarch
50 ml Kirsch
1 ½ baguette
4 ½ tbsp wholegrain mustard
4 ½ tbsp smooth mustard
3 tbsp water
Preheat the oven to 180°C fan. Cut the baguettes into bite sized pieces and put into a large baking tray.
In a small bowl, mix the mustards with the water and stir until smooth. Pour the mustard over the bread pieces and mix with your hands until the bread is evenly covered. Sprinkle with salt.
Bake in the preheated oven for 15 minutes until crispy, turning the croutons halfway through so that they don't burn.
Put the Kackéis, Gruyère and white wine into a fondue saucepan. Peel and crush the garlic cloves and add to the saucepan with a pinch of pepper, then melt everything into a smooth cheese fondue, stirring constantly.
In a little jar dilute the cornstarch in the Kirsch, add to the cheese fondue and cook for a couple of minutes so the fondue thickens.
Serve the fondue with the mustard croutons and a green salad.