Fondue

• 2 garlic cloves
• 400 g (14 oz) Gruyère cheese, grated

Set up the fondue stand and make sure you have enough fuel for the heating element.

Cut the garlic into slices and use them to rub the inside of the caquelon. Leave the slices of garlic in the pot and add the grated cheese. Add the wine and lemon juice. In a small dish, whisk together the kirsch and cornstarch.

Put the fondue pot directly on the stove and start to slowly