Bothwell Black Truffle Cheese Fondue
Serve: 12
Ingredients :
1 tablespoon butter
2 tablespoons shallots, finely chopped
1/2 cup white wine
1/2 cups whipping cream
1 tablespoon cornstarch
500 g Bothwell Black Truffle Cheese
Instructions :
Melt butter in a heavy bottomed pot over gentle heat. Cook shallots until soft.
Add wine and reduce by 1/2. Add whipping cream and simmmer for 5 minutes. Reduce heat to low.
Mixe shredded cheese with cornstarch and add, stirring constantly until all of the cheese is melted.
Season to taste with salt if required. Hold over low heat in a double boiler/fondue pot.
Caution: never boil the fondue once the cheese is added.
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