INGREDIENTS

400g Fontina Cheese

40g Butter

4 Egg yolks

200ml Milk

Truffle infused oil

Salt

White pepper powder

Slices of wholemeal bread, toasted 

METHOD

  1. Take away the rind of the cheese and slice it thin.

  2. Place into a deep dish and cover it with the milk. Let it rest for 1 hour at room temperature.

  3. Drain it and place the cheese into a small pot. Add the butter and place the pot above a larger pot of simmering water.

  4. Mixing — let the cheese melt completely. Then, add the yolks one at a time. Cook it bain marie for another couple of minutes. Add more milk if the fondue looks to thick. Add a few drops of truffle oil. 

  5.  Serve with slightly toasted wholegrain bread

Buon Appetito! 

Comment