Fondue (3)
Instructions
Cut into very small cubes fontina and immerse it in the milk.
Let it soak for about 2 hours and cover it with a plate; then, drain and let it melt gently in a Bain-Marie and add 30 g of butter.
Stir constantly and combine the mixture the 2 egg yolks with a whisk to dissolve any lumps.
Soon after, add other 30 g butter and continue to stir until creamy and smooth.
Finally, add salt and pepper and serve immediately.
Tip: you might accompany fondue with vegetables steamed or toasted bread.
Ingredients and dosing for 4 persons
- 150 g of fontina cheese
- 40 cl of milk
- 60 g of butter
- 2 egg yolks
- Salt
- Pepper