Catering Co

Fonduta Recipe

May 18, 2016

the gatherers fonduta recipe

Asparagus is at its peak at the moment so why not do as we did at our last Sunday Lunch Club and serve it with this wonderfully rich sauce - fonduta.

225gm fontina cheese
125ml milk
125ml double cream
60 gm unsalted butter
2 dsp extra milk
4 egg yolks
1 teaspoon cornflour

Grate the cheese and soak it in the cream and milk for an hour.
Melt the butter in a non-stick saucepan over a medium heat and slowly add the cheese mix, using a whisk to make sure the resulting sauce is smooth.
In a bowl mix together the cornflour, egg yolks and extra milk.
Add 10% of the sauce to the cornflour mix and combine.
Lastly poor the cornflour mix back into the sauce and cook over a medium heat until it thickens.
Keep gently whisking the sauce while it cooks.

Note: If you can't get fontina, Ashley once made this with half gruyere and half pecorino, and it was easily as good.

Lastly, we must give credit to the legendary London Chef Rowley Leigh who's recipe this is.