{"id":1443,"date":"2022-05-10T11:10:22","date_gmt":"2022-05-10T09:10:22","guid":{"rendered":"https:\/\/geska.brandneu.ch\/recipe\/fondue-au-schabziger-glaronnais\/"},"modified":"2022-06-23T13:08:13","modified_gmt":"2022-06-23T11:08:13","slug":"fondue-au-schabziger-glaronnais","status":"publish","type":"recipe","link":"https:\/\/schabziger.ch\/fr\/recipe\/fondue-au-schabziger-glaronnais\/","title":{"rendered":"Fondue au schabziger glaronnais"},"content":{"rendered":"\n<h3 class=\"wp-block-heading\">Ingr\u00e9dients pour 2 personnes<\/h3>\n\n<div style=\"height:16px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<ul class=\"wp-block-list\"><li>200 g de gruy\u00e8re m\u00fbr<\/li><li>150 g de fromage de montagne glaronnais<\/li><li>50-100 g de schabziger<\/li><li>6 abricots secs, en lamelles<\/li><li>1 petit piment rouge, \u00e9p\u00e9pin\u00e9, en lamelles<\/li><li>1 \u00bd dl \/ 150 ml de jus de pomme ferment\u00e9<\/li><li>2 cuill\u00e8res \u00e0 soupe de f\u00e9cule de ma\u00efs<\/li><li>4 cuill\u00e8res \u00e0 soupe de jus de pomme ferment\u00e9<\/li><\/ul>\n<div style=\"height:8px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<h4 class=\"wp-block-heading\">Pour s&rsquo;immerger<\/h4>\n\n<ul class=\"wp-block-list\"><li>200 g de pain bis, coup\u00e9 en d\u00e9s<\/li><\/ul>\n<div style=\"height:48px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<h3 class=\"wp-block-heading\">Voici comment proc\u00e9der<\/h3>\n\n<ol class=\"wp-block-list\"><li>Enlever la cro\u00fbte du gruy\u00e8re et du fromage de montagne et les r\u00e2per dans le caquelon \u00e0 l&rsquo;aide d&rsquo;une r\u00e2pe \u00e0 r\u00f6sti. R\u00e2per le schabziger sur la r\u00e2pe \u00e0 bircher. Ajouter les abricots, le piment et le jus de pomme ferment\u00e9, m\u00e9langer. Fermer le caquelon avec du film alimentaire. Laisser mariner 30 minutes ou plus.<\/li><li>M\u00e9langer la f\u00e9cule de ma\u00efs avec le jus de pomme ferment\u00e9 jusqu&rsquo;\u00e0 obtenir une consistance lisse.<\/li><li>Faire fondre le m\u00e9lange de fromage \u00e0 feu moyen en remuant constamment, incorporer le liant, chauffer \u00e0 nouveau la fondue.<\/li><li>Placer le caquelon sur le r\u00e9chaud allum\u00e9, maintenir la fondue au point d&rsquo;\u00e9bullition, remuer fr\u00e9quemment.<\/li><\/ol>","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients pour 2 personnes 200 g de gruy\u00e8re m\u00fbr 150 g de fromage de montagne glaronnais 50-100 g de schabziger 6 abricots secs, en lamelles 1 petit piment rouge, \u00e9p\u00e9pin\u00e9, en lamelles 1 \u00bd dl \/ 150 ml de jus de pomme ferment\u00e9 2 cuill\u00e8res \u00e0 soupe de f\u00e9cule de ma\u00efs 4 cuill\u00e8res \u00e0 soupe [&hellip;]<\/p>\n","protected":false},"featured_media":1140,"template":"","categories":[1],"class_list":["post-1443","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","category-zibu"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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