Fondue with hazelnut and thyme topping
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- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 30 gorange jam
- ½ tspfennel seeds
- ½ bunchthyme
- 100 ghazelnuts
- 2 pinchessea salt
- a littlepepper
- 1garlic clove
- 600 gfondue cheese mix
- 1 tbspMaizena cornflour
- 4 dlProsecco
- 50 gcarciofi (artichoke hearts) in oil
Instructions
Step 1
Heat the jam in a small pan along with the fennel seeds and thyme. Add the hazelnuts, salt and pepper, cook briefly, leave to cool on a sheet of baking paper.Step 2
Rub the garlic around the fondue pot. Add the cheese to the pot. Mix the cornflour into the Prosecco, pour into the pot. Bring the cheese to the boil over a medium heat, stirring constantly until the cheese has melted and the fondue is creamy. Place the fondue pot on a burner, sprinkle the hazelnuts on top. Serve with the artichokes.