Fondue with melting Morbier AOP, in a ball of bread
Difficulty level: easy
Servings 4 people
Ingredients
- 1 ball of bread
- 1 pod garlic
- 20 g butter sweet PDO
- 400 g from Morbier PDO
- 15 cl of wine dry white from Jura
- 1 c. coffee cornstarch
- 1 pinch nutmeg
- Pepper of the mill
Instructions
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Preheat the oven to 180°C.
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Hollow out the bread, keeping 1.5 cm of crust, rub the inside with garlic, then cut the crumb and the top into cubes. Brush everything with melted butter and bake for 8 to 10 minutes.
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In a saucepan, dissolve the starch in the Jura wine. Bring to a simmer, add the nutmeg and pepper.
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Incorporate the Morbier handful by handful over low heat, stirring in eights until you obtain a smooth, stringy cream.
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Pour the hot fondue into the bread shell and serve immediately with the crispy croutons.
© Morbier AOP
