Fondue espuma & wild herbs
Revisited fondue proposed by the duo Ben & Léo!
- (For 4 people)
- 40g cooked potatoes
- 100g alpine Gruyere cheese
- 100g Vacherin fribourgeois cheese
- 130g cream
- 50g milk
- 60g dry still or sparkling wine already reduced by half
- Wild herbs
- Swiss apple balsamic vinegar
Step 1Heat milk, cream and reduced white wine.
Step 2Add cheeses.
Step 3Stir to melt the cheeses.
Step 4Add potatoes and blend finely, if necessary strain.
Step 5Pour into a syphon, add two cartridges of gas and serve.
Step 6Season the wild sprouts with a dash of vinegar and pepper.