Advertisement
Fonduta
- Serves
six
- Difficulty
Easy
By Rowley Leigh
Published 2018
The fécule or cornflour is a cheat but it works. In the absence of a truffle shaver, a sharp Japanese mandoline will do very well. In the absence of a mandoline, a fine grater will manage. A knife simply won’t do.
Ingredients
225 g 8 oz 125 ml 4
Method
Grate the cheese on the coarse mesh of a grater and place in a bowl with the combined milk and cream. Leave this to soak for 1 hour.
Melt the butter in a small non-stick saucepan on a steady heat and add the cheese-milk-cream mixture, spoonful by spoonful, waiting until the cheese has melted before adding the next. Combine the extra
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement
No reviews for this recipe