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Categories:Viewed: 43 - Published at: 3 years ago
Ingredients
- 1/2 cup milk
- 1/2 cup heavy cream
- 1/2 pound fontina, shredded
- 4 tablespoons butter
- 4 egg yolks
- 1/2 teaspoon freshly ground white pepper
- Crusty bread, cut into 1/2 inch chunks
- 1 medium white truffle
Method
- Place milk, cream and cheese in a pot and allow to stand at room temperature for 2 hours.
- Place butter in a fondue pan and, over medium heat, whisk in cheese and milk mixture, without allowing to boil, a tablespoon at a time.
- When all the cheese has been added, remove from heat and whisk in yolks, one at time.
- Season with white pepper and shave white truffles over top of pot.
- Dip in bread and enjoy.
- The following day, bring to a boil and serve in shallow bowls over toasted bread.
- Sprinkle with Parmigiano tableside.
