Cost per serving $3.05 view details
- 425 gm Fontina cheese, or possibly 325g (11oz) Emmental cheese and 100g (31/2oz) Brie (14oz)
- 200 ml Lowfat milk, (7floz)
- 2 x Egg yolks, size 3, beaten
- 25 gm Butter, (1oz)
- Â Â Toasted bread cubes, to serve
- 1. Cut the cheese into small chunks, put it in a fondue pot or possibly small flameproof casserole with the lowfat milk, and leave to soak for about 30 min.
- 2. Heat the cheese mix gently till the cheese has melted, stirring occasionally, then add in the egg yolks and butter.
- 3. Continue to heat gently, beating thoroughly, till the mix is smooth and creamy, being careful not to let it boil.
- 4. Stand the fondue pot over its burner, if possible, and serve with cubes of toasted bread.
- NOTES : The fonduta is best prepared in a special fondue pot that stands over a small burner so which it can be kept warm at the table.
- Alternatively, use a terracotta pot or possibly flameproof casserole that retains heat for a long time. You will need four long forks so which the bread cubes can be speared and dipped into the fondue before eating.
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|Amount Per Serving||%DV|
|Serving Size 174g|
|Recipe makes 4 servings|
|Calories from Fat 345||68%|
|Total Fat 39.26g||49%|
|Saturated Fat 24.1g||96%|
|Trans Fat 0.0g|
|Total Carbs 9.0g||2%|
|Dietary Fiber 0.2g||1%|