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Truffle Fondue

  • Preparation Time25 mins
  • Cooking Time10 mins
  • Serves6
  • DifficultyEasy
1 cup white wine
1 garlic clove, crushed
1 cup grated gruyere
1 cup grated appenzeller cheese
1 cup grated emmental cheese
1 teaspoon cornstarch
Large splash cherry brandy, such as kirsch
Shaved asparagus
Truffle oil

Place the wine and garlic in a pan and set over medium heat. Add the gruyere, appenzeller and emmental 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.

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