Swiss-American artist Christian Marclay who has won many prizes (which includes The Golden Lion for the best artist at the Illuminations exhibition at the 54th Venice Biennale) has a great fondue recipe .. My close friends and family love fondue so I thought of trying this one out with them and find out if his fondue is as good as his work!!!
1 garlic clove peeled and crushed, to rub the fondue pot
1 tbs cornstarch
300ml white dry wine, such as Fendant from the Valais region
400g Gruyère, grated
400g Vacherin Fribourgeois, cut into pieces
pinch of nutmeg
a small glass of kirsch
loaf of bread (700g) cut in cubes
Crush and rub the inside of the fondue pot with the garlic clove, then discard. Dissolve the cornstarch in the white wine, and mix until boiling on the stove. Slowly add the cheeses and melt slowly on a low flame while continuously stirring with a wooden spatula. Season with pepper and nutmeg and add the kirsch. As soon as the mix becomes creamy, put it on the table heater just before it boils. Maintain the fondue at the same temperature on the heater. Stir in the pieces of bread and eat. Diners should keep stirring the pot regularly to maintain the unctuous texture.
Note: Don’t forget to rub your caquelon with garlic.