Quick cheese fondue for children

Ingredients for 4 servings:

• ¼ liter apple juice
• ¼ liter of water
• 2 clove(s) garlic, squeezed
• 500 g cheese (Emmental), grated
• 1 tsp mustard
• 2 tbsp cornstarch
• 150 g cocktail tomatoes (e.g. date tomatoes)
• 6 rolls (baguette rolls), warmed up or 1 baguette

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 2 minutes; Total time approx. 7 minutes

alcohol-free, vegetarian, quick to cook and with simple ingredients

Bring the apple juice and water with the crushed garlic to a boil in the fondue pot. Stir the grated cheese into the juice, stirring vigorously, and reduce the heat slightly. Once the cheese has melted slightly, add the mustard and cornstarch, which both act as emulsifiers and ensure that the cheese combines with the apple juice and water to form a smooth melt. Continue stirring vigorously until everything is melted. Place the finished fondue on the table burner. Cut the baguette rolls into child-sized or bite-sized pieces, place the tomatoes on the table. Dip the baguette pieces and tomatoes into the fondue and eat. Serve with a fresh cucumber salad, for example. The number of people given is based on 2 adults and 2 children. Other cheeses can be used instead of Emmental, but you usually need less juice and water. A cheese fondue can be prepared just as well in a cheese or meat fondue pot. The latter is particularly suitable for induction stoves. We actually prefer to use a regular cooking pot that fits on the burner because the cheese doesn’t stick as much in it.