Cheese fondue, made with cream and egg yolks.
A classic Piedmontese fondue, with a slightly sharp and bitter flavour, enhanced by cream and egg yolk, which is perfect for drizzling over lightly sautée…
This “Raschera” fondue, a cheese from the Piedmont region of Italy, has a sharp and slightly bitter flavor. It is prepared in a water bath with cream and an egg yolk, and pairs perfectly with cooked vegetables.
Ingredients and directions
- Prep time10 min
- Cook time15 min
- Resting20 min
- Total45 min
- DifficultyMedium
- Cooking methodwater bath
Ingredients
people
- $0.49
- $0.32
Directions
- Cut the cheese into small cubes, place them in a small 14 cm high-sided pot, and cover with cream. The cream should fill the spaces, with the cheese cubes just barely protruding: this indicates that the amount is correct. ≈ 8 min
- Place the pot in a water bath and stir until the cheese is completely melted and the mixture has incorporated a little air (you will hear a characteristic sound when stirring the spoon). ≈ 4 min
- Once the mixture is perfectly smooth, turn off the heat and add the beaten egg yolk with a splash of water, continuing to stir. Return to the bain-marie for about 1 minute.
- The fondue is ready: use it immediately, as it thickens quickly when it cools.
🎬 Have a video of this recipe? Suggest a YouTube link
✏️ A mistake, an idea for this recipe? Suggest a correction
Reviews (0)
Rate this recipe Be the first to rate it!
Have you tried this recipe? Sign in to leave your review and rating.
You need to be a member to suggest a correction. Sign up for free, or sign in: you will then be able to report a mistake or suggest an improvement, and Axelle will read it.
Create a free account Sign in
You will come straight back to this recipe afterwards.