Light Fondue with Caprice des Dieux

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At a glance
- 5 to 7 ounces of cheese per person: Camembert, Pont-l’Evêque, Caprice des Dieux
- 28 ounces bread and/or cubed vegetables
- ¼ tsp. potato starch
- 0.4 cup milk
- 1 shallot
- Salt, pepper and nutmeg


A little dietary note: Serve your fondue with raw vegetables such as radishes, beans, carrots, cauliflower, cherry tomatoes, fennel or celery, for an even lighter and more original recipe!
Preparation: Remove the rind from the cheeses and cut into small cubes. Rub the fondue pot with the chopped shallot and add the cheese cubes. In a glass, mix the potato starch into the milk and add the mixture to the pot. Heat over a low fire and stir constantly. Add the cream, salt and pepper. Add the nutmeg. When the mixture starts to boil, continue gently stirring until mixture is fully blended. Bring the pot to the table and enjoy this light cheese fondue!