Melty cheese fondue pot

Melty cheese fondue pot

If you value dunking in a gooey baked brie or camembert, this cheeseboard-encouraged drop is made for you

Nutrients and further facts

Nutrients: per helping (6)

  • kcal 310
  • excess fat 25g
  • saturates 16g
  • carbohydrates 8g
  • sugar 5g
  • dietary fibre 0g
  • proteins 14g
  • salt 1.2g


  • 200g brie, rind taken out, roughly cut
  • 100g cream cheddar cheese (not gentle models)
  • 100g report" data-tooltip-w >gruyre, rind removed, grated


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Place the brie, product cheese, gruyre, fifty percent the parmesan, the whole milk and cornflour right into a meals central processing unit, and blitz right up until easy. Mix with the thyme and a little black pepper. Spoon the chutney into an ovenproof baking meal (ours was 15cm spherical) and distribute it over the bottom. Top with the cheese combination, spread out to cover the chutney, then scatter within the remaining parmesan. It can be engrossed in stick film and chilled for approximately 72 hours.

Temperature cooker to 160C/140C supporter/gas 3. Place the baking recipe on the cooking dish and prepare food for 25 mins till bubbling. Convert the bbq grill to a method-high environment and barbecue grill for a couple of-3 mins or till golden light brown and crispy at the top. Take away from the oven by leaving to great for 5 mins just before servicing with crusty a loaf of bread for dunking.