Imagine a luxurious culinary experience that combines the rich, creamy elegance of French cuisine with the delicate flavors of the sea. Our Mini Fondue au Fruits de Mer is not just a recipe—it's a gourmet adventure that transforms an ordinary evening into an extraordinary dining event. Prepare to be transported to a Parisian bistro with this indulgent seafood cheese fondue that promises to impress and delight even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 cup heavy cream
- 1 cup shredded Gruyère cheese
- 1 cup cooked seafood (shrimp, crab, etc.)
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Bread cubes for dipping
Instructions
- Prepare all ingredients by chopping seafood into bite-sized pieces and cutting bread into 1-inch cubes.
- In a medium saucepan, heat heavy cream over medium-low heat, stirring constantly to prevent scorching. Warm cream until it begins to simmer gently, but do not allow it to boil.
- Gradually add shredded Gruyère cheese to the warm cream, whisking continuously to create a smooth, creamy consistency. Ensure cheese melts completely without lumps.
- Season the cheese mixture with lemon juice, salt, and freshly ground black pepper. Stir to incorporate all flavors evenly.
- Gently fold in the cooked seafood, allowing it to warm through in the cheese sauce without overcooking.
- Transfer the fondue to a small serving fondue pot or warm ceramic dish to maintain temperature.
- Arrange bread cubes on a serving platter around the fondue pot for easy dipping.
- Serve immediately, encouraging guests to use fondue forks or skewers to dip bread cubes into the warm seafood cheese sauce.
Tips
- Choose high-quality, fresh seafood for the most authentic flavor. A mix of shrimp and crab works beautifully.
- Use freshly grated Gruyère cheese for the smoothest, most luxurious texture.
- Keep the heat low and slow when melting cheese to prevent separation or burning.
- Warm your serving fondue pot or dish beforehand to maintain the ideal serving temperature.
- Cut bread cubes slightly larger than typical fondue size to ensure they hold up when dipping.
- For a gourmet touch, lightly toast bread cubes before serving to add extra texture.
- If the fondue becomes too thick, thin it with a little warm cream or white wine.
- Serve immediately after preparation to enjoy the optimal creamy consistency.
Nutrition Facts
Calories: 419kcal
Carbohydrates: 12g
Protein: 21g
Fat: 33g
Saturated Fat: 20g
Cholesterol: 125mg
