This incredibly rich and creamy Italian fondue made with fontina cheese is served with toasted bread and thinly shaved white truffles on top.
Place the truffles in a sealed container with the whole eggs and butter and infuse for 24-48 hours.
Place milk, cream, butter and cheese in a bowl and stand in a warm place for one hour.
Whisk the cheese and milk mix with the egg yolks, and cook over a bain marie until the mix thickens.
Once thickened, spoon on to slices of crusty breadand shave over lots of white truffle.
Enjoy with our Stoneleigh Wild Valley Marlborough Pinot Noir.
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