Fondue espuma & wild herbs

Revisited fondue proposed by the duo Ben & Léo!

Ingrédients

• (For 4 people)
• 40 g cooked potatoes
• 100 g alpine Gruyere cheese
• 100 g Vacherin fribourgeois cheese
• 130 g cream
• 50 g milk
• 60 g dry still or sparkling wine already reduced by half
• Wild herbs
• Pepper
• Swiss apple balsamic vinegar

Préparation

1. Heat milk, cream and reduced white wine.
2. Add cheeses.
3. Stir to melt the cheeses.
4. Add potatoes and blend finely, if necessary strain.
5. Pour into a syphon, add two cartridges of gas and serve.
6. Season the wild sprouts with a dash of vinegar and pepper.