Truffle Fondue Recipes

Steps:

• Place the wine and garlic in a pan and set over medium heat. Add the gruyere, appenzeller and Emmenthaler cheeses and combine.
• In a separate bowl, mix together the cornstarch, cherry brandy and a little bit of water to make a "slurry" mixture.
• As the cheese starts to melt and bubble, add the slurry and stir together until piping hot and smooth.
• Top with shaved asparagus and truffle oil.

Steps:

• Place the diced Fontina cheese in a large bowl and cover with milk. Let rest in the fridge for several hours. In a saucepan, place the butter, egg yolks and cheese, along with all the milk.
• Place the saucepan on top of another saucepan containing boiling water (a bain marie or double broiler) and mix energetically until the cheese begins to melt. When you have a fondue with a dense, creamy consistency, remove from the bain marie.
• Keep the fondue warm and serve with the truffle scattered on top. Enjoy with plenty of grilled bread.

Steps:

• Melt butter in a small saucepan and mix in flour. Stir for about a minute and add hot milk slowly and whisk. Allow the sauce to thicken slightly (boil for a few minutes) and strain into another saucepan. Add nutmeg, truffle oil, and both cheeses and mix over a low heat until the ingredients are well incorporated. Season to taste. Garnish with chives and fresh truffles.
• SPRING VEGETABLES: Blanch and shock the first five vegetables. On a hot grill pan, grill artichoke, bok choy and asparagus. Arrange all of the vegetables around the fondue pot and serve.

Steps:

• Pour the wine and lemon juice into a heavy-based pan over a medium-low heat and warm until steaming. Add all of the cheese, a handful at a time, whisking between each addition until all the cheese has been added. Continue to stir for 4-5 mins until everything is fully melted, smooth and creamy. Mix the cornflour with the kirsch in a small bowl, then stir this into the cheese mixture. Continue to cook over a low heat for a minute more.
• Rub the garlic on the inside of the fondue pot, if you like, then carefully pour the cheese mixture into the pot and immediately place it over the flame. (If you don't have a fondue set, add the garlic along with the wine in step one, then remove and discard it before you add the kirsch mixture.) Serve immediately with crusty bread, boiled new potatoes, vegetable crudités or cornichons for dunking, if you like. You can place the fondue back over a low heat if you need to reheat it after serving.